Crunchy Zucchini, Fetta & Hazelnut Salad


  • 2 Medium Zucchinis, finely peeled in ribbons

  • 250 grams of Feta Cheese

  • ½ cup or crushed hazelnuts

  • 1 cup of micro greens (or finely shredded lettuce of choice)

  • Tasmanian Olive Oil (for dressing)

  • 1 Lemon, juiced

  • Optional: sprinkle Tasmanian hemp seeds atop salad, for serving.


    1. Peel the zucchinis in long ribbons or use a spiralizer to create zucchini spirals. Place prepared zucchini in a large salad bowl.

    2. Crumble feta over zucchini and add crushed hazelnuts.

    3. Season salad with a drizzle of olive oil, salt and pepper and toss salad to combine.

    4. Serve straight away and add your choice of seasonings; try a handful of Tasmanian hemp seeds and fresh herbs.

    We Love Leftovers: Leftover salad can be used to make zucchini and feta fritters, simply add eggs, flour and fry.