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Recipe: Zucchini and Squash Salad with Goat’s Cheese and Fresh Mint Pesto

Recipe: Zucchini and Squash Salad with Goat’s Cheese and Fresh Mint Pesto

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Ingredients
Instructions

Make the most of zucchini with this tasty recipe. Adding goat’s cheese will give a nice boost to your calcium intake.

Ingredients

  • 400g trimmed zucchini
  • 250g halved and quartered yellow squash
  • Zest of 1 lemon
  • 50g crumbled goat’s cheese
  • Micro herbs for serving
  • For the Mint Pesto
  • 20g fresh mint leaves
  • 2tbs lightly toasted pine nuts
  • 2tbs chopped fresh chives
  • 1/4tsp of dried red chilli flakes
  • 2tsp lemon juice
  • 11/2tbs olive oil
  • 2tsp hot water

Instructions

  1. Make the Mint Pesto by processing the mint, pine nuts, chilli flakes and chives in a food processor until finely chopped. Add the lemon juice, water and olive oil and process until it forms a thick paste. If necessary add a little water and season with pepper.
  2. Use a mandolin or vegetable peeler to cut the zucchini into thin ribbons and cut the squash into thin slices.
  3. Take a large serving plate and spread the Mint Pesto over its base. Pile the squash and zucchini mixture on top and sprinkle with goat cheese, lemon zest and micro herbs.

Serves 4