Zucchini and chilli pepita salad is a simple dish that I love for shoulder seasons where we are still having some nice days but the weather is getting colder. It’s still got a lot of freshness about it but the grilled zucchini is easier to digest than raw salad and the chilli pepitas give it some warmth. The lemon, dill and feta really get your tastebuds going.
This dish is super yummy as a BBQ side salad with just about every type of protein – fish, tofu, tempeh, chicken, red meat, falafel, chickpea or lentil burgers. If I have some leftover I often have it for breakfast on a slice of dense wholegrain bread with a poached egg on top.
Zucchinis are very high in fibre, which feeds beneficial gut bacteria and helps you to feel full and satisfied, as well as aiding healthy bowel movements. They are also very low in carbohydrate. All of these things are great for hormone balancing, general health and are compatible with a PCOS diet, if that is what you are aiming for. Being dark green in colour, they are a natural source of antioxidants and folate, making them great for fertility and pregnancy.
Pepitas (pumpkin seeds) add a good source of zinc – helpful for skin, hair, immunity, fertility and so much more.
Brush zucchini slices with olive oil and cook them on a grill plate until soft and browned, flipping halfway. You could also roast them in a 200 degree oven on trays (don’t overcrowd the trays or they’ll go soggy before they brown).
Toast the pepitas in a fry pan with a splash of olive oil, pinch of salt and the cayenne pepper until just starting to go light brown, then remove from heat to cool on a plate.
Assemble the salad by tossing the zucchini with the dill, lemon and olive oil, crumbling the feta on top and sprinkling over the pepitas.