Are you looking for the taste of spring-time because, you have just found it in this gorgeous salad!
Fresh and refreshing with the saltiness of feta and the fruitiness of kiwi, this salad makes a great simple lunch or refreshing side salad.
I make this salad ‘up-side-down’, pulling out one of my favourite serving bowls and beginning the recipe by whisking together the dressing ingredients.
With only a little work, the dressing will come together or emulsify into a thin, sweet and nutty, cream in the bowl.
In this way I can speed up the time it takes to get this salad on the table and reduce the washing up.
What’s not to like about that?
Once the dressing is made and sat patiently in the serving bowl, it is just a case of roughly chopping the vegetables, herbs and fruit and piling them on top.
This is where the recipe courts controversy, as I argue that you do not need to peel your kiwi fruit!
We eat peaches all summer long with their fuzzy skins and in reality there is no reason why we can’t eat kiwi fruit the same way…so, if you are short on time, for sure, just chop that fruit and throw it into the bowl.
Once you have all of the ingredients assembled, it is just a case getting your hands dirty and gently combining all of the ingredients together making sure to pull the dressing up from the bottom of the bowl.
Don’t you just love to play with your food?
Expect to get compliments for this crisp, sweet and savoury salad…and know that you can set aside a serving of this deliciousness to refrigerate for 24hrs and enjoy as your own special lunch tomorrow.
This is easy to prepare, nutrient dense REAL FOOD in a bowl and beats any mushy, shop-bought, bagged salad into a cocked hat!
Ingredients
4 tbsp olive oil
1 tbsp honey
1 tbsp tahini
1 clove garlic crushed
1 lemon juiced
A pinch of salt and pepper to taste…I always love a lot of pepper!
2 lb baby or English cucumber halved and diced
4-6 kiwi fruit peeled, or not, halved and sliced
11/2 cups or 200g feta cheese cubes
1 small red onion finely sliced
A big handful of mint. (I used a 28g packet) finely chopped
1/2 pomegranate seeds removed (optional)
Instructions
Add all of the ingredients from the olive oil to the lemon juice into a large bowl and whisk until combined to a creamy dressing.
Add the diced cucumber, the halved and sliced kiwi fruits, cheese, red onion, mint and pomegranate seeds.
Using your hands combine all of the ingredients into the dressing.
Additional ingredients to consider include, drained canned chickpeas, cubed cooked beetroot, Puy lentils.
If you enjoy this deliciously fresh salad you might enjoy the gingery Asian inspired flavours of my more substantial Asian Style Brown Rice Salad. The two together on a summer buffet table would be perfect!