ZUCCHINI & FRUITCAKE SALADLAD

SERVES 8 PREP 15 MINS COOK 12 MINS

Preheat oven to moderately slow, 160°C. Combine 200g fruitcake chunks, ½ cup chopped walnuts and 1 tbsp olive oil on a lined oven tray. Season. Bake 10 mins until nuts are golden. Cool completely. In a small jug, combine ½ cup mint, ¼ cup olive oil and 2 tbsp sherry vinegar. Peel 4 zucchini into ribbons. Toss with cake mixture, 100g crumbled feta, 1 sliced long red chilli and mint dressing.