Roasted Zucchini Salad with Feta
Yield: Serves 4
Ingredients:

    For salad:

  • 4 medium zucchini
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons roasted sunflower seeds
  • 1 tablespoon dried mint
  • 1 tablespoon pomegranate seeds for garnish

    • For dressing:

  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves, minced
  • 1 tablespoon dried oregano
  • salt and black pepper
Instructions:

To make the salad, cut the zucchini in half lengthwise and cut into thin slices.

Heat up a large, non-stick skillet on medium-high heat. Add the zucchini slices.

Dry roast the zucchini in the skillet, without any oil until they get golden and soften a little.

Transfer the roasted zucchini into a salad bowl. Add the dried mint and sunflower seeds.

To prepare the dressing, in a bowl whisk together the olive oil, vinegar, lemon juice, garlic, oregano, salt and pepper until well-combined.

Pour the dressing over the salad and toss gently to coat. Top with feta cheese and garnish with pomegranate seeds. Serve slightly warm or at room temperature.

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