RECIPE

Spinach Salad with Grilled Zucchini, Peas, Feta and Mint

Name: Spinach Salad with Grilled Zucchini, Peas, Feta and Mint
Cook time: 30 min
Yield: 4-6

Recipe Created For

Classic Oval Platter

Main Course

Vegetables

Cook Time

Under 30 minutes

Serving Size

4-6

Cook Mode

INGREDIENTS

350 g zucchini
2 tbsp olive oil
100 g spinach
1 cup of peas (fresh or frozen)
180 – 200 g feta, thinly sliced
50 g sliced almonds, toasted
10 g mint leaves, finely shredded
Salt and Pepper

Dressing:

1 tsp Dijon mustard
1 tsp honey
4 tbsp extra virgin olive oil
1 tbsp good red wine or sherry vinegar
1 tbsp fresh lemon juice
A pinch of sea salt flakes and ground black pepper

Ring in the summer with our delicious Spinach Salad with Grilled Zucchini, Peas, Feta, and Mint. This recipe elevates traditional salad recipes, balancing its heartiness with a delicate dressing. Featuring Dijon Mustard, honey, olive oil, red wine, and fresh lemon juice, the salad dressing is what truly sets this recipe apart.

The Square Skillet Grill can be used to grill the zucchini to perfection before toasting the almonds. Crafted with cast iron, this piece of cookware is sure to deliver evenly-browned zucchini along with a distinctive grill flavour – all without stepping outside. Be sure to serve this culinary masterpiece on our Olive Brand Oval Platter for a restaurant-worthy and chic presentation!

Our Spinach Salad with Grilled Zucchini, Peas, Feta, and Mint makes for a great lunch snack, striking the perfect balance between heartiness and rich flavour profile. This recipe can be prepared in under 30 minutes, serving between four and six people at a time. Here are all the ingredients you’ll need along with the steps to follow before tackling this recipe!

INGREDIENTS

350 g zucchini
2 tbsp olive oil
100 g spinach
1 cup of peas (fresh or frozen)
180 – 200 g feta, thinly sliced
50 g sliced almonds, toasted
10 g mint leaves, finely shredded
Salt and Pepper

Dressing:

1 tsp Dijon mustard
1 tsp honey
4 tbsp extra virgin olive oil
1 tbsp good red wine or sherry vinegar
1 tbsp fresh lemon juice
A pinch of sea salt flakes and ground black pepper

EQUIPMENT

INSTRUCTIONS

Rinse and slice the zucchini lengthways and brush lightly with olive oil. Fry on a griddle pan or in a frying pan until golden on both sides and just cooked through. Set aside to cool.

While the zucchini slices are cooking, bring a small pot of water to the boil and blanch the peas for 3 minutes until cooked al dente. Drain and refresh under cold water. Set aside.

Slice the feta, toast the almonds (if needing to be toasted) and shred the mint.

Make the dressing by putting all the ingredients into a small jar and giving it a good shake.

Just before you are ready to serve, assemble the salad by tossing 1/3 of the dressing with the spinach, peas and most of the mint. Spread this out over a Le Creuset Oval Serving Platter. Top with sliced feta, grilled zucchini and sliced almonds. Scatter over any remaining mint. Season with salt and pepper and serve with the rest of the dressing on the side.

Image and recipe by Drizzle and Dip