SBS Food

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Zucchini and feta spring salad

This fresh, seasonal salad offers an explosion of flavours and textures while being quick and easy to make.

Zucchini and feta spring salad

Credit: Jiwon Kim

  • serves

    4-6

  • prep

    20 minutes

  • difficulty

    Easy

serves

4-6

people

preparation

20

minutes

difficulty

Easy

level

Stream free On Demand

Thumbnail of Zucchini

Zucchini

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

Ingredients

  • 250 g green zucchini
  • 250 g yellow zucchini (or yellow squash)
  • 30 g salt
  • 250 g grape tomatoes
  • 1 small bunch flat-leaf parsley, leaves picked
  • 1 small bunch dill, leaves picked
  • 80 g roasted almonds
  • 1 ½ tbsp extra virgin olive oil
  • 100 g Greek-style feta cheese, crumbled
For the pickled eschallots
  • 100 g banana eschallots, thinly sliced
  • 1 tsp salt
  • 2 tbsp sherry vinegar
  • 2 tbsp sugar
  • ¼ tsp black peppercorns
Serves 4-6 as a side dish.

Pickling time: overnight

Instructions

  1. To make the pickled eschallots, rinse the thinly sliced eschallots under cold water, then drain well. Combine the remaining ingredients in a small bowl, then stir through the drained eschallots. Set aside and pickle overnight.
  2. Use a mandolin to slice the yellow and green zucchinis into 2 mm thick ribbons. Place into a large bowl and sprinkle with the salt. Allow to stand for 10 minutes.
  3. Meanwhile, halve the grape tomatoes and roughly chop the herbs and almonds.
  4. Place the zucchini into a colander and place under running water, rinsing most of the salt. Drain well, then pat dry with a paper towel and place into a large bowl with the olive oil, pickled eschallots, a splash of the pickling brine, tomatoes, herbs and half the almonds. Toss gently to combine, then transfer to a large serving plate. Sprinkle with the remaining almonds and the crumbled feta.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Zucchini

Zucchini

episode The Cook Up with Adam Liaw • 
cooking • 
25m
G
episode The Cook Up with Adam Liaw • 
cooking • 
25m
G

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Published 23 September 2024 9:12am
By Noora Heiska
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