Nadiya Hussain has a great show on Netflix called ‘Time to Eat’ and that’s where this idea came from. It’s a terrific summer twist on ingredients that are available all year long and absolutely a lovely change-up to an everyday leafy salad – enjoy!
5 T. EACH olive oil AND freshly squeezed lemon juice
1 T. honey (more to taste if you’d like) AND 1 clove of garlic finely, finely minced
1 T. za’atar spice mix AND 4 T. tahini
~1/2 c. red onion, finely diced (and rinsed under hot water and drained well if you prefer less bite)
8 to 10 kiwis, firm, washed, topped and tailed and chopped into 1/2-inch chunks – leave the skins on!
1 English cucumber, washed, seeds scraped out and chopped into 1/2-inch chunks
~200 g feta, crumbled
a good handful of fresh dill, finely chopped
~2 T. black sesame seeds (or nigella seeds) to sprinkle on the top (optional)
Whisk all of the dressing ingredients together in the bowl that you’ll be serving the salad in, or, shake them altogether in a closed container. Either way, taste for seasonings and adjust as needed.
Add ‘the rest’ to a large serving bowl, lightly dress and toss well to coat. As much as we enjoyed this, I made a note to dress lightly and add more dill – so add anything as you wish but do so in small increments. Sprinkle the end result with the sesame or nigella seeds (or more dill!) and serve.