The Spring Equinox is here again! This year it falls on Friday the 23rd of September. The Equinox symbolises balance as the hours of day and night are roughly equal on this night. After the Spring Equinox, our hours of daylight will slowly increase and the days will become longer than the nights as we head towards the Summer Solstice.
The Spring Equinox usually makes me feel like doing a spring clean. Sometimes it’s house cleaning, sometimes it’s cleaning up my emotional and spiritual state. This year I’m spring cleaning my living space! A collapsing clothes cupboard has forced me to take a look at my storage and has inspired me to do a big clothing purge.
Seeing my crumbling wardrobe made think of a fruit crumble, but rather than a sweet one I decided to make a savoury zucchini crumble. Vibrant green zucchini, combined with a light filling and topping, is a refreshing way to celebrate the Equinox and prepare for upcoming spring cleaning.
Zucchini Crumble
Ingredients
for the filling
500g zucchini, finely grated
1 tablespoon semolina
1 teaspoon dried rosemary
1/4 teaspoon sea salt
125g feta
for the topping
1 cup wholemeal flour
1/4 teaspoon sea salt
80g unsalted butter, softened
1/4 cup roughly chopped walnuts
Instructions
Preheat oven to 180C / 350F.
Lightly oil a 24cm x 18cm baking dish.
To make the filling:
Squeeze zucchini, making sure all liquid is extracted, then place in a bowl.
Add the semolina, rosemary, salt and feta and stir until just combined.
Spread the mixture into prepared dish.
To make the topping:
Add the flour and salt to a separate bowl.
Rub the butter into the flour with your fingertips.
Add the nuts and continue mixing until it resembles coarse breadcrumbs.
Sprinkle the topping over the zucchini mix.
Bake for 20 – 25 minutes or until the topping is lightly browned.
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