Zucchini Salad With Pomegranate Dressing Recipes

Steps:

• In a large bowl, combine zucchini and 2 tablespoons olive oil. Add salt and pepper; toss to coat. Transfer to a grill wok or open grill basket; place on grill rack. Grill, covered, over medium-high heat until zucchini is crisp-tender, 5-10 minutes, turning occasionally. Transfer zucchini to a serving bowl; sprinkle with remaining 2 tablespoons olive oil and red onion. When cooled slightly, sprinkle with mint, parsley, lemon juice and zest and feta cheese. Stir gently. Sprinkle with pine nuts before serving.

Steps:

• Put the yogurt, lemon zest, lemon juice, chile, half of the mint and 2 tablespoons of water in a large bowl. Season with salt and pepper and combine with a spoon. Add the zucchini and toss to coat.
• Top with the remaining mint, pomegranate seeds and pistachios. Drizzle with olive oil and pomegranate molasses and serve.

Steps:

• Wash zucchini and cucumber and peel cucumber and using a peeler, cut the cucumber into ribbons. Do the same with the zucchini. Place cucumber in refrigerator.
• Chop chives into 2cm pieces and roughly chop mint.
• To make the dressing: Juice the orange and mix with olive oil, a pinch of salt and pepper and 1 tbs of pomegranate molasses. Whisk to combine.
• To assemble salad: Toss the zucchini and cucumber in dressing and add chopped herbs.
• Add currents and top with crumbled feta cheese.
• Finally slice pomegranate in half and tap the back of it's skin with a dessert spoon hard - so the seeds sprinkle out over salad.
• Serve.