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Spiced Zucchini Salad with Marinated Feta | Middle Eastern Delight
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25 min
Quick
Gurkerl Küche
Ein herrlich aromatischer Hauptspeisensalat aus der modernen orientalischen Levante-Küche: Im Backrohr saftig geröstete Zucchini und krosse Kichererbsen mit feinem Kreuzkümmel, kombiniert mit zitronig mariniertem Feta, knackigen Granatapfelkernen und gerösteten Pinienkernen. Abgerundet durch frische Minze, Petersilie und ein samtiges Tahini-Dressing – vollwertig, vegetarisch und in nur 25 Minuten zubereitet.
Preparation method
Roast Zucchini & Chickpeas in the Oven
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.
Thoroughly wash the zucchini, trim the ends, quarter lengthwise, and then cut into bite-sized pieces about 1.5 cm thick. Drain the chickpeas in a sieve, rinse with cold water, and drain well on paper towels.
Spread the zucchini and chickpeas on the baking sheet. Toss with approx. 25 ml of the olive oil, ground cumin, fine salt, and freshly ground pepper. Roast in the preheated oven for about 20 minutes until the zucchini has browned nicely in spots and the chickpeas are slightly crispy.
Chef's tip
For an even richer roasted flavour, you can also sear the zucchini hot in a cast-iron grill pan before tossing it with the spices.
Fresh flatbread or warm pita makes a wonderful side to scoop up the creamy tahini dressing.
Ingredients
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