Kiwi and feta salad
We eat peaches with their fuzzy skin and don’t bat an eyelid, so why not kiwis? This salad offers a great balance of tart and sweet with the added pop of the little black crunchy sesame seeds. Great with a barbecue.
Ingredients
- 5 tbsp olive oil
- 5 tbsp lemon juice
- 3 tbsp clear honey
- 1 garlic clove, finely grated
- 1 tbsp za'atar spice mix
- 4 tbsp tahini
- 1 red onion, finely diced
- 8 kiwis, firm but not overripe, topped and tailed and chopped into chunks, skins and all!
- 1 cucumber
- 200g/7oz feta crumbled or roughly chopped
- a small handful of fresh dill, finely chopped
- 2 tbsp black sesame seeds
Method
Start by making the dressing at the bottom of a large serving bowl (saves on washing-up if nothing else). Add the oil, lemon juice, honey, garlic, za'atar and tahini and mix together.
Add the onion and mix through really well. The onion will soften as it sits in the vinegar. Tip in the kiwi.
To prepare the cucumber, slice lengthways and remove the seeds using a teaspoon. Cut into long strips and cube. Add to the bowl. Add the feta on top and sprinkle over the chopped dill and sesame seeds.
Don’t mix the salad till you are ready to serve, or everything will wilt and go weird!
