Photography: Ashlee deCaires

Leith from the Red Barn illustrates a salad doesn’t have to have lettuce and tomato. The pomegranate seeds add a burst of colour and flavour which pair beautifully with the award winning Meyer cheese.

250g blanched green beans
2 small zucchinis
1-2 cups baby kale leaves
25g shaved vintage Meyer Gouda
⅓ cup toasted almonds, sliced
½ cup pumpkin seeds
½ cup pomegranate seeds
¼ cup lemon and dill vinaigrette
fresh dill

Bring a large pot of water to the boil. While waiting for the water, prep the beans by cutting the tips off.

Fill a separate bowl with ice water.

Once the water reaches boiling point plunge the beans in for one minute, drain and then put into ice water.

Cut the ends off your zucchini and lie flat on a board. With a peeler, cut the zucchini into ribbons until you get to the middle or reach the seeds then turn it over on the board and repeat.

To plate the salad, start by dressing the zucchini and green beans in a bowl with two tablespoons of the vinaigrette.

Then on a flat dish place a third of your kale leaves, a third of your green beans and a third of your zucchinis and some of the cheese.

Sprinkle with a third of the toasted almonds, pumpkin seeds and pomegranate seeds.


To finish, add the remaining vinaigrette and garnish with some fresh dill.

Serve immediately.

Lemon and Dill Vinaigrette
½ tsp micro-planed lemon zest
2 tbsp freshly squeezed lemon juice
1 tbsp honey
½ tsp Dijon mustard
¼ tsp fine sea salt, or to taste
4–5 tbsp extra-virgin olive oil
3 small stalks of dill, roughly chopped
freshly ground black pepper to taste

Place all the ingredients into a glass jar with a lid and shake for 2 minutes.

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