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Shaved Courgette Salad with Salmon, Feta and Pomegranate

Shaved Courgette Salad with Salmon, Feta and Pomegranate

Brought to you by: OcadoLife
    4 serving

Prep time:

Cook time:

Serves: 4

Courgettes look gorgeous shaved into ribbons. To keep their crispness, only dress them when you’re ready to serve.
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  • 500g salmon fillets
  • 20g dill sprigs, plus extra to sprinkle
  • 2 large courgettes, trimmed, shaved into ribbons
  • 70g rocket
  • 200g feta, crumbled
  • 100g pomegranate seeds
  • 1 tbsp chopped mint leaves
  • ½ tbsp chopped oregano leaves
  • 1 tbsp red wine vinegar, for the dressing
  • 2 tbsp extra virgin olive oil, for the dressing, plus extra to drizzle
  • 1 tbsp runny honey, for the dressing


Step 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.

Tips or serving suggestions

500cals, 35g fat (11g saturated), 36g protein, 9g carbs, 9g sugars, 3g fibre, 1.4g salt

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