Zucchini, Pea And Spinach Salad

Preserved lemon gives this salad a welcome dose of sharpness. You won't need to add salt because the preserved lemon is plenty salty, as is the feta.

1 cup fresh or frozen peas

2 teaspoons coriander seeds

1 whole preserved lemon, chopped

¼ cup extra-virgin olive oil

Freshly ground black pepper

2 medium zucchini (about 1 pound total), coarsely grated

5 ounces fresh baby spinach

3 ounces feta cheese, crumbled

½ cup roasted, unsalted hulled pumpkin seeds (pepitas), for garnish

Bring a small saucepan of water to a boil over high heat. Add the peas and cook until just tender; for 2 minutes if fresh, and for 3 to 4 minutes if frozen. Drain the peas, rinse them under cold water, then drain well.

Toast the coriander seeds in a small dry skillet over medium heat for 1 minute, until they become fragrant. Use the back of a chef's knife or a mortar and pestle to crush them lightly, then transfer to a mini food processor. Add the preserved lemon, oil and a few grinds of pepper; process until smooth. The dressing may taste like it will be overwhelmingly pungent, but the water content of the zucchini will temper it.

Transfer the dressing to a mixing bowl; add the zucchini, spinach, cooked peas and feta. Toss gently with tongs or your clean hands, until the vegetables are evenly coated.

To serve, divide among bowls or arrange on a platter. Scatter the pumpkin seeds over the top.

Serves 4 to 6. The nutritional analysis is based on 6 servings.

Nutrition | Calories: 220; Total Fat: 18 g; Saturated Fat: 5 g; Cholesterol: 15 mg; Sodium: 210 mg; Carbohydrates: 11 g; Dietary Fiber: 4 g; Sugars: 4 g; Protein: 8 g.

(Adapted from "Bazaar: Vibrant Vegetarian Recipes," by Sabrina Ghayour, Mitchell Beazley, 2019.)