Lane Cove NSW 2066

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

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5Make the most of zucchini with this tasty recipe. Adding goat’s cheese will give a nice boost to your calcium intake.

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

  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

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