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1
Make the dressing: whisk the orange and lime juice, the honey and mustard in a bowl until well mixed.
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2
Slowly add the olive oil while whisking.
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3
Please taste, as you may want more citrus juice or more honey.
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4
Slice the cleaned zucchini thinly on the diagonal, so you have pretty oval shapes.
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5
Clean and thinly slice the onion, and cut slices in half again.
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6
Cube the cheese, about 6 cubes per portion of salad.
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7
Slice the baby grape tomatoes in half lengthwise.
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8
Peel the eggs -- they should still feel a little soft in your hand, because you want slightly runny yolks.
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9
Use a little of the dressing and toss the cheese cubes in the dressing, then roll in the cumin seeds.
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10
Using either 4 - 6 small plates, or 1 large platter, fan out the zucchini ovals along the edge of the plate.
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11
Arrange the thin onion slices slightly lower down, then arrange the halved tomatoes round the circle as well.
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12
Dot the cumin-covered cheese cubes around the ring of tomatoes.
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13
Slice each egg carefully in half lengthwise, and arrange the eggs in the centre of the plate.
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14
Whisk the dressing to mix again, then drizzle the dressing generously over the salad, and finish off with coarse black pepper.
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15
(You will probably have some of the dressing left.
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16
Keep in fridge to use another day).
