Roasted zucchini salad

You can’t go wrong with the combination of zucchini, fetta and mint. It’s summer on a plate.

Here’s a recipe I made recently that was too good not to share with you. As usual, I have suggested variations at the end, and ideas on how to make this light side salad a complete meal.


IMG_6473Serves 1–2 | Cooking time 45 mins {effort time 10 mins} | GF, DF-O, VGN-O

  • 2 medium {400 g/0.88 lb} zucchini {squash/courgette}
  • cold-pressed olive oil {for roasting zucchini}
  • ¼ – ½ tsp chilli flakes
  • 8 black {Kalamata} olives
  • ¼ – ½ small red onion, finely sliced
  • 50 g/0.11 lb feta
  • small handful fresh mint leaves, torn
  • 1 tsp goji berries or sulphur-free currants
  • sea salt & black pepper to season
  • cold-pressed olive oil & lemon juice to dress {or this Middle eastern dressing}

Preheat oven to 180°C/355°F {160°C/320°F fan-forced}.

Line a baking tray with unbleached baking paper.

Cut zucchini into quarters lengthways, then dice {roughly into 2cm/0.8 inch pieces}.

In a bowl, toss zucchini pieces with a little olive oil and the chilli flakes.

Roast for 30–35 minutes until lightly browned and the flesh becomes creamy.

Allow zucchini to cool slightly, then assemble the salad.

Toss together the zucchini, olives and onion.

Crumble the feta on top, and scatter over the mint and goji berries/currants.

Drizzle over choice of dressing.

Season and toss before serving.


Dairy free & vegan

Skip the feta and serve with a dollop of cashew sour cream

Complete meal ideas

This is a concept I explain thoroughly in the full-edition of my ebook Nourished. It’s about making a meal nourishing and satiating, so feel satisfied and a re less likely to crave for more food unnecessarily. If you’d like to make this side salad a complete meal, here are some serving suggestions or salad additions:

  • Protein: boiled/poached eggs, grilled fish/meat, or add a cooked legume {e.g. chickpeas/garbanzo beans} and a grain {e,g, quinoa, brown rice} to the salad
  • Carbohydrate: add quinoa, pumpkin or sweet potato
  • Fat: egg, meat, avocado, more feta or nuts
  • Leafy greens: rocket {arugula}
  • Mindfulness: eat the salad sitting down, without any distractions. Chew. Breathe. Enjoy.

4 thoughts on “Roasted zucchini salad”

  1. Hi Lesh, another great recipe thanks!
    We have an electric oven so it takes ages to heat up, so I prefer to grill the zucchini instead, just drizzle with the oil and sprinkle chilli flacks and then grill.

    Have a great day,

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