Sweet, juicy, and nutty on the palate, the vegetables are offset by plenty of lemon dressing, some toasty pumpkin seeds, and salty feta. A perfect summer medley.
SERVES 2 AS A MAIN OR 4 AS A STARTER/SIDE SALAD
All members of the same family, these high-summer vegetables make happy bedfellows on the plate. Cucumbers come from the same genus as melons, and the two are often paired in salads or cold soups, whereas zucchini hail from a different family branch (along with squash) and make a welcome addition.
I like to finish with lemon squiggles (a technical term!) for both aesthetics and a proper hit of zesty flavour.
Ingredients
Method
- Toast the pumpkin seeds in a dry frying pan (skillet) over a low heat for a few minutes until they pop and brown slightly.
- Skin the melon, deseed, and cut into slices. Peel the cucumbers and cut into thick discs, along with the zucchini.
- Place the vegetables and salad leaves, if using, in a bowl and toss with plenty of lemon juice and olive oil and a few pinches of salt.
Taste and adjust the seasoning. - Stir the mint through the salad leaves, then place on a platter or in a serving bowl and scatter over the pumpkin seeds. Crumble over the feta, add another drizzle of oil and the lemon squiggles and serve.
This recipe was originally published in the article Zest for Life in Issue 53 – How the Story Goes.
