grilled zucchini, walnut & feta salad

Because it’s such a healthy way of eating, I’ve been cooking Mediterranean inspired food this week, including this grilled zucchini, walnut & feta salad. Along with Mediterranean food, my latest obsession is finding a bra that actually fits & doesn’t have me oozing out all over the place like out of control bread dough. The bras that did fit me all decided they’d worked hard enough over the last couple of years keeping the girls holstered & the underwire snapped, in all of them – it SNAPPED – while I was wearing them. For the love of god woman, as if that wasn’t a sign a diet was immanent I don’t know what was (this was awhile ago now). And sadly those bras are no longer made, I loved them. Oh the injustice of it all. Maybe they stopped making them because the underwire snapped, huh, I just thought of that. 

zucchini salad

For girls with larger than average boobs you’ll know what I’m talking about, finding THE right bra isn’t an easy task. And good bras aren’t cheap. Because I’m losing weight I didn’t want to spend the money on new ones as I have a drawer filled with pretty, hardly worn bras that the ‘girls’ grew out of as I put on weight. So now I’m considering my options: Go braless; just putting up with the ones I have that are currently too small & uncomfortable; or, splash-out & buy more. Actually I did try that & ended up with a w-t-f bra – two of them in fact, bought online. I’m not sure what the manufacturer was thinking. 

zucchini, walnut & feta salad

Tell me something – why would a bra manufacturer put padding in larger cup size bras?? WHY!? There’s no way a woman with large boobs is going to design something like that. None of the endowed women I know. I can see a group of guys sitting around a table – ‘hey, I’ve got an idea, let’s make these larger cup size bras demi-cups AND let’s put padding in them, let’s make the poor women with the huge knockers appear to have even bigger ones that are spilling out all over the place like the Georgian era?!’. Then they all nod their heads & agree. 

zucchini & green onion

Nor do we want big ugly bras that nanas back in the dark ages might have worn. Those ones that will do the job of keeping the girls up & holstered but require 12 hooks & eyes at the back to do them up & they come in one color – beige. Nope, I don’t want those ones either. There’s got to be a happy medium between practical & pretty. And I have those, just in two to three sizes too small. 

grilled zucchini

This is more inspiration to keep on keeping-on with my diet & losing weight. Hopefully the news will reach ‘the girls’ soon because I was told you lose weight from the top down. If this is true then I should have no chins & a skinny face or a small head or something because the weight hasn’t appeared to have left my chest yet. I once dated an aerobics instructor who owned a gym (I know hilarious right?!) who told me we lose weight from our tongue first. So does that mean our tongue gets fat along with the rest of us? Something to ponder…

zucchini

You’ll know what choice I opted for with my bra dilemma if you happen to catch a glimpse of me on the people of Walmart collection on Facebook.  Meantime, enjoy this salad. It’s perfect for a crowd, served with grilled meats & it’s make ahead. Oh & if you individually plate it, it makes a nice starter. Toodles xo. 

zucchini salad

 

 

grilled zucchini, walnut & feta salad
Serves 6
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
  1. 2 lbs (907g) medium zucchini, sliced lengthways about 1/4 inch (6mm) thickness
  2. 1 bunch green onions, trimmed*
  3. olive oil (about 2 tablespoons)
  4. salt & freshly ground pepper
  5. 1/2 cup toasted walnuts, roughly chopped
  6. 6 oz (170g) feta cheese, broken into large crumbles (I used sheep feta)
  7. thinly sliced green onion tops or dill sprigs for garnish, if desired
  8. LEMON DRESSING
  9. 1/4 cup lemon juice
  10. 1/4 cup olive oil
  11. 2 tablespoons chopped fresh dill
  12. 1 tablespoon honey
  13. 1 teaspoon Dijon mustard (this helps make the dressing creamy & bring it together)
  14. 1/2 teaspoon ground cumin
  15. 2 garlic cloves, crushedpinch of salt & freshly ground pepper
  1. To make the dressing: Combine all ingredients in a jar with a screw-top lid; shake well. Or use an immersion blender to blender all ingredients until smooth; set aside.
  2. Preheat a barbecue to medium-high (375°F/190°C).
  3. Drizzle zucchini slices & green onions with a little oil. Sprinkle with salt & freshly ground pepper. Cook on greased grill 2 to 3 minutes per side until good grill marks & some charring appear.
  4. Chop green onions & place in large bowl with zucchini. Drizzle with two-thirds of the dressing. Carefully stir to ensure all slices are coated in dressing. Cover & chill 30 minutes, if time permits.
  5. Arrange zucchini & chopped green onion on a platter. Scatter with walnuts & feta. Drizzle with remaining dressing. Garnish with thinly sliced green onion tops if desired or dill sprigs.
  1. *I remove some of the green onion tops, thinly slice them & place them in a small bowl of water to curl. I use this for garnish for the salad.
The Fresh Aussie http://thefreshaussie.com/

 

 

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Comments

  1. Debbie Raper says:

    I’m going to make this one too. Hope its as good as the carrot and chick pea one. It was fabulous!

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