Roasted Zucchini, Cherry and Feta Salad

Name: Roasted Zucchini, Cherry and Feta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10
Ingredients: 3 zucchini; 2 heads radicchio leaves; 60 g arugula; 300 g cherry tomatoes; 200 g cherries; 6 green onions; 15 g parsley; 75 g feta cheese; 4 tbsp pumpkin seeds, toasted; 1 tbsp olive oil; 4 tbsp extra-virgin olive oil; 3 tbsp cherry or pomegranate molasses; 2 tbsp lime juice; 2 tsp Dijon mustard

This roasted zucchini salad combines sweet cherries, juicy tomatoes, peppery arugula, creamy feta, and a tangy molasses-lime dressing. It is a colorful, summery dish that works beautifully as a light lunch or an elegant side.

Servings10 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

zucchini
3
radicchio leaves
2 heads
arugula
60 g
cherry tomatoes
300 g
cherries
200 g
green onions
6
parsley
15 g
feta cheese
75 g
pumpkin seeds, toasted
4 tbsp
olive oil
1 tbsp
extra-virgin olive oil
4 tbsp
cherry or pomegranate molasses
3 tbsp
lime juice
2 tbsp
Dijon mustard
2 tsp

Step-by-Step Instructions

Preheat the oven to 220C/200C fan. Arrange the zucchini in a roasting tin, drizzle with the olive oil, and season with salt and black pepper. Roast for 15 to 20 minutes until lightly golden and tender.

Add the pumpkin seeds to the tin, toss with the zucchini, and roast for 5 minutes more until the seeds are lightly toasted. Transfer to a bowl and let cool slightly, then stir in the chopped parsley.

Spread the radicchio leaves over a large serving platter. Top with the arugula, cherry tomatoes, green onions, and halved cherries.

Spoon the warm zucchini mixture over the salad and crumble over half of the feta.

In a small bowl, whisk together the extra-virgin olive oil, cherry or pomegranate molasses, lime juice, and Dijon mustard. Season to taste, drizzle over the salad, and finish with the remaining feta before serving.