Grilled Zucchini, Mint & Pea Salad
Lately I’m loving adding cooked vegetables to salads, which are most often made with raw ingredients. It might be something grilled or something roasted, depending on the vegetable, but I love the difference in texture it offers while still maintaining it’s salad status. In this recipe I’ve added grilled zucchini, which is a fave method of cooking this veg for me. Zucchini can easily become mushy, but grilling it with a fat over a high heat really allows you to draw out some sweet flavour without overcooking it.
Grilled Zucchini, Mint & Pea Salad
In this recipe I’ve added grilled zucchini, which is a fave method of cooking this veg for me.
Serves:
4
Prep time:
15 minutes
Cook time:
15 minutes
INGREDIENTS
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey (optional)
- 1 tbsp red wine vinegar
- ½ lemon, juiced
- 3 tbsp ghee
- 2 medium zucchinis
- 2 tsp oregano, dried
- 2 cups peas, frozen
- ½ cup mint, fresh, leaves torn
- 100g feta, crumbled
- ¼ cup roasted almonds, chopped
- Salt and pepper to taste
METHOD
- In a small bowl or jar, prepare the dressing by combining the olive oil, mustard, honey, vinegar and lemon with salt and pepper. Set aside.
- Place frozen peas in a bowl and pour over boiling water to defrost. Leave for 3 minutes then drain.
- Slice the zucchinis on the diagonal, making rounds about 2 cm in thickness. Season with oregano and salt and pepper.
- Heat a large pan over a high heat and add in the ghee, allowing it to melt and heat up. To check if it’s hot enough, carefully splash some water in. You want to hear a sizzle.
- Place the zucchini slices in the pan and cook on each side for 3-4 minutes or until there are some nice browned spots. Avoid moving things around too much or flipping them too many times.
- Assemble the salad by placing the zucchini, peas and mint on a plate. Crumble over feta, pour over the dressing and top with roasted almonds.
Notes
- Sugar free option: Omit the honey to make this recipe sugar free. Read more about sweeteners here, including my product recommendations. If you are unsure what to use, read more about sugar and my philosophy here.
- Dairy free option: Omit the feta or swap out for your favourite vegan cheese.
- Nut free option: Omit the almonds.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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