Courgette and Cherry Salad

• courgettes↗3

  trimmed and cut into sticks, or thin slices

• olive oil↗1 tbsp tbsp
• pumpkin seeds↗4 tbsp tbsp
• red chicory↗2

  or 1 radicchio, leaves separate (or use other seasonal greens)

• rocket↗60g g
• cherry tomatoes↗300g g

  halved

• green onion↗6

  finely sliced

• cherries↗200g g

  pitted, halved

• chopped parsley↗handful of
• feta↗75g g
• cherry or pomegranate molasses3 tbsp tbsp
• extra virgin olive oil↗4 tbsp tbsp
• lime↗1

  juiced

• Dijon mustard↗2 tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 6. Spread the courgette sticks in a baking tray and drizzle with olive oil. Season to taste, then roast for 15‑20 minutes until the courgettes turn golden. Add the pumpkin seeds, stir everything together and roast for another 5 minutes. Alternatively, sauté the courgette slices or air‑fry at 180 °C for 15‑20 minutes (you may need to cook in batches, adding the pumpkin seeds during the last few minutes). Transfer the mixture to a bowl and set aside.

2. 2

   Meanwhile, arrange the red chicory or radicchio leaves on a large serving platter, then add the arugula, tomatoes, green onion and cherries. Mix the chopped parsley with the courgette mixture, then distribute it over the rest of the salad and sprinkle with half of the feta.

3. 3

   Combine the dressing ingredients and season to taste. Drizzle the salad with it, then top with the remaining feta.