Zucchini, pea and fetta spring salad

A side guaranteed to satisfy a gathering and complement bring-a-plate diners. If youre planning to transport this dish for a bring-a-plate meal, check out our notes for pack and travel tips.

Recipe «Zucchini, pea and fetta spring salad» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 2 cups shelled fresh peas, 1/3 cup extra virgin olive oil, 1/3 cup pomegranate molasses, 1/2 cup orange juice, 100g baby spinach , 400g snow peas, trimmed, thinly sliced, 4 zucchini, peeled into ribbons, 200g Danish fetta, crumbled , 2 tbsp sesame seeds, 1 tbsp dried thyme, 1 tbsp sumac, 1 tsp sea salt.

Ingredients:

• 2 cups shelled fresh peas 
• 1/3 cup extra virgin olive oil 
• 1/3 cup pomegranate molasses 
• 1/2 cup orange juice 
• 100g baby spinach 
• 400g snow peas, trimmed, thinly sliced 
• 4 zucchini, peeled into ribbons 
• 200g Danish fetta, crumbled 
• 2 tbsp sesame seeds 
• 1 tbsp dried thyme 
• 1 tbsp sumac 
• 1 tsp sea salt 

Instructions

1. 1 Make Zaatar Combine sesame seeds, thyme, sumac and sea salt in a bowl.
2. Cook peas in a large saucepan of boiling water for 3 minutes or until bright green and tender. Drain. Refresh under cold water.
3. Place oil, molasses and orange juice in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.
4. Arrange spinach, snow peas, zucchini, peas and fetta on a serving platter.
5. To serve, drizzle with dressing and sprinkle with Zaatar.