Zucchini, Kale & Feta Salad



  • 2 medium zucchinis (courgettes), sliced into long strips using a potato peeler or mandoline
  • 3 tbsp pine nuts, toasted
  • 100g feta or white sheep's milk cheese
  • 1 handful organic baby kale leaves
  • mint leaves for garnish (as much as you like)


  • 1 tbsp Stoney Creek Organic Flaxseed Oil,
  • 1 tbsp olive oil,
  • 1 tbsp white wine vinegar,
  • juice from 1/2 an orange,
  • zest from 1 lemon,
  • 1 small clove crushed garlic,
  • pinch salt.



  • Place dressing ingredients in a jar or bottle with a lid and shake to combine.
  • Keep left-over amount refrigerated.
  • Slice zucchini into thin strips and toast pine nuts in a dry pan until golden.
  • Place salad greens in a bowl or platter, crumble with feta, sprinkle with pine nuts and toss with some dressing drizzled through.