This is my take on the green goddess salad. Topped with crispy slices of Mozzalloumi - it's the ultimate blend of healthy and indulgent and is perfect for a summery BBQ or lunch.
Green Goddess Mozzalloumi Salad
Green Goddess Mozzalloumi Salad
Ellie
4
20 minutes
8 minutes
Salad
This recipe is all in the herby zesty dressing. You can vary up the veggies in the salad, depending on what you have in the fridge. It's a great way of using things up! The same applies to the herbs in the dressing, you could also use any other soft herb such as basil, if you have it to hand.
Ingredients
1 packet Mozzalloumi
1 tbsp oil, for cooking
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75g cashews, soaked in boiling water for 20 minutes
2 spring onions
small bunch parsley (approx. 15g)
small bunch mint (approx. 15g)
zest and juice of 1 unwaxed lemon
1 tsp flaky salt (or ½ tsp fine salt)
1 clove of garlic, peeled
2 tbsp white wine vinegar
100ml water
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1 courgette
mixed leaves, I used spinach and rocket
2 baby gem lettuce, or similar
Directions
Add all the dressing ingredients to a blender and blitz until completely smooth. Place in the fridge to chill while you prepare the rest of the salad.
Chop the courgette and lettuce into small pieces and add to a large bowl along with the mixed leaves. If the mixed leaves are particularly large then gently shred with your hands until they’re bite sized pieces.
Pre-heat a pan with 1 tbsp oil, chop the Mozzalloumi into small slices and cook according to packet instructions (you can find more tips for cooking Mozzalloumi in our FAQ section).
When the Mozzalloumi is almost ready pour the dressing over the salad and mix until everything is coated.
Add the hot Mozzalloumi slices to the top of the salad and serve immediately.