RECIPE AUTHOR: @nadiyajhussain
INGREDIENTS:
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5 tablespoons extra-virgin olive oil
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5 tablespoons freshly squeezed lemon juice
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3 tablespoons honey
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1 garlic clove, finely grated
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1 tablespoon za’atar
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1/4 cup tahini
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1 red onion, peeled and finely diced
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8 kiwis, firm and not overripe, ends trimmed, chopped into chunks, skins and all
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1 large cucumber, seedless or seeded
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7 ounces feta, crumbled or roughly chopped
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1 handful fresh dill, finely chopped
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2 tablespoons black sesame seeds
INSTRUCTIONS:
- Start by making the dressing in the bottom of a large serving bowl. (This saves on washing up if nothing else.) Add the oil, lemon juice, honey, garlic, za’atar, and tahini and mix.
- Add the onion and mix really well. The onion will soften as it sits in the dressing. Add the kiwi.
- To prepare the cucumber, slice lengthwise and remove the seeds using a small spoon. Cut into long strips and then into cubes. Add to the bowl. Add the feta on top and sprinkle with the chopped dill and sesame seeds.
- Don’t mix the salad till you are ready to serve, or everything will wilt and go weird. To make it ahead, pop it in the fridge, covered, until it’s time to serve.