This courgette, fennel, and pickled red onion salad with feta is a fresh and flavorful dish perfect for summer gatherings. Start by pickling the red onion in a mixture of 100ml cider vinegar and 50g granulated sugar, allowing it to steep for 40 minutes. For the dressing, combine 2 tablespoons of white balsamic vinegar, 1 teaspoon of grain mustard, ¼ teaspoon of sumac, a grated garlic clove, 2 teaspoons of honey, and 4.5 tablespoons of extra-virgin olive oil.

Prepare the salad by shaving 3 medium courgettes into ribbons and slicing 100g sugar snap peas. Quarter and shave a fennel bulb into thin slices, tossing it in 2 tablespoons of lemon juice. In a serving bowl, combine the courgettes, sugar snaps, torn mint and dill leaves, and drained pickled onions. Add the fennel and 250g crumbled feta, then drizzle with the dressing. Finish with 10 tablespoons of pomegranate seeds and fennel fronds for a delightful presentation. This colorful salad serves four and is a fantastic addition to any meal.