Zucchini, Fig and Goat's Cheese Salad
An Original Recipe by Not Quite Nigella
- 2 zucchinis
- 2 tablespoons aged balsamic vinegar
- 2 tablespoons extra virgin olive oil plus extra to drizzle
- 1 teaspoon honey
- a good grind of black pepper and a pinch of salt
- 4 ripe figs
- 50g/1.7ozs goat's cheese (I used a Binnorie Dairy Buche de Chèvre)
- A small ball of labneh or dollop of natural yogurt
- 2 tablespoons dukkah
Step 1 - Make zucchini ribbons by using a vegetable peeler. Cut off the bottoms of the zucchini and make strips using the peeler by peeling from the top down to make one piece (I hold down the top and just peel towards the bottom). Discard the first strip which is just skin. Place the zucchini in a bowl.
Step 2 - Whisk the balsamic vinegar, olive oil, honey and salt and pepper together and pour over the zucchini. Allow to marinate for about three to four minutes.
Step 3 - While the zucchini is marinating, trim the very tops from the figs and cut the figs into quarters. Cut up the goat's cheese into small pieces and roll the labne in the dukkah.
Step 4 - Place the zucchini on a plate and top with figs and goat's cheese. Place labneh ball on top or if you're using natural yogurt, a dollop of it in the centre and a sprinkling of dukkah will do.