Shaved Courgette Salad with Salmon, Feta and Pomegranate
By OcadoLifeCourgettes look gorgeous shaved into ribbons. To keep their crispness, only dress them when you’re ready to serve.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 500 g of salmon fillets
- 20 g of dill sprigs, plus extra to sprinkle
- 2 large courgettes, trimmed, shaved into ribbons
- 70 g of rocket
- 200 g of feta, crumbled
- 100 g of pomegranate seeds
- 1 tbsp of chopped mint leaves
- 0.5 tbsp of chopped oregano leaves
- 1 tbsp of red wine vinegar, for the dressing
- 2 tbsp of extra virgin olive oil, for the dressing, plus extra to drizzle
- 1 tbsp of runny honey, for the dressing
Method
4 stepsStep 1
Put the salmon and dill into a deep-sided pan; cover with cold water. Place on a medium heat until it’s about to boil, then turn down to just simmering. Poach for 10-12 mins for a slightly underdone middle, or 15-16 mins to cook through.
Step 2
Remove the salmon from the water, discarding the dill sprigs, and drain on kitchen towel. Set aside to cool slightly.
Step 3
Make the dressing by whisking the ingredients together; season with pepper.
Step 4
To serve, toss the courgette and rocket in a bowl with the dressing, then tip onto a platter and top with the feta, pomegranate and herbs. Flake the fish over the top, discarding any skin. Finish with a drizzle of oil, a twist of pepper and scattering of dill fronds.