This is a crowd-pleasing glamour dish that you should absolutely make as the weather starts to warm up and you start looking for fresh, summer-spirited food to fill your belly.

Pickles, raw, crunchy vegetables, toasted almonds, sweet jewels of pomegranate and refreshing orange. Oh, and of course, a nice nip of gin thrown into the mix, too. Simply put, this fresh sum-mer salad will blow your little super-foodie minds.

Thank you for sharing our love of boozy summer recipes over the past few weeks. Wishing you all a safe and joyful holiday. Here’s to a happy and love-filled 2015 full of food, friends, and good times.

Gin-Pickled Zucchini Rainbow Salad With Citrus + Yoghurt Dressing


Pickled zucchini:
3 zucchinis
1 tbsp gin
½ thumb-sized piece of ginger, grated
1 tsp cumin seeds
Juice of 1 lemon
2 tbsp olive oil
Sea salt

½ cup natural yoghurt
Juice of ½ lemon
1 tbsp extra virgin olive oil
Sea salt
Freshly ground black pepper

1 pomegranate, seeded
2 raw zucchinis, shaved into ribbons using a vegetable peeler
2 oranges, segmented
¼ red cabbage, finely shredded
¼ cup slivered almonds, lightly toasted


Finely slice the zucchini – a vegetable peeler is perfect for this.

Toast the cumin seeds in a dry pan for 2-3 minutes, until fragrant. Bash the seeds in a mortar and pestle and transfer to a mixing bowl. Add gin, grated ginger, lemon juice, olive oil and a generous pinch of salt and mix well. Add sliced zucchini and lightly toss together with the pickling liquid. Set aside for at least 30 minutes.

For the dressing, combine yoghurt, lemon juice, olive oil and season well with salt and pepper. Taste and adjust to your liking. Set aside.

Combine remaining salad ingredients in a large mixing bowl – leaving aside the toasted almonds and ½ of the pomegranate seeds to garnish with before serving.

Add the pickled zucchini and toss gently. Taste and adjust seasoning if need be.

To serve, transfer to a large plate and scatter with remaining pomegranate seeds, toasted al-monds and drizzle over yoghurt dressing.

Kate Olsson is the editor of, see her website for more summer recipe ideas.