Zucchini & Fig Salad
A celebration of seasonal fruit and veggies, this fig salad, paired with zucchini has a burst of autumn goodness in every bite. It also is so simple, and can be assembled in less than 10 minutes. Impress your guests with this one, or enjoy on your own as a quick, easy lunch.
Recipe adapted from Not Quite Nigella.
Ingredients
2 zucchinis
2 tbsp Spiral Organic Balsamic Vinegar
2 tbsp extra virgin olive oil
1 tsp Dawson’s Honey
salt and freshly ground black pepper
50 g Meredith Dairy Goats Cheese
1 ball Barambah Labna or a spoonful of natural yoghurt
1 tbsp Malouf’s Egyptian Dukkah
Method
- Make zucchini ribbons with a vegetable peeler, cutting off the bottoms and peeling from the top down to make one piece. Place the zucchini in a bowl.
- Whisk the balsamic vinegar, olive oil, honey and salt and pepper together and pour over the zucchini. Allow to marinate for a few minutes.
- Meanwhile, trim the very tops of the figs and cut into quarters. Cut the goats cheese into small pieces and roll the Labna in the Dukkah.
- Place the zucchini on a plate, top with figs and goats cheese. Place Labna ball on top or if you’re using yoghurt, place a dollop in the centre and sprinkle with Dukkah.
- Enjoy!