Zucchini and squash salad with fresh mint pesto and goat’s cheese

Ingredients (4 servings):

• 400g zucchini, trimmed
• 250g yellow squash, halved (quartered if large)
• 50g goat’s cheese, crumbled
• 1 lemon, zested
• Fresh mixed herbs, to serve

For the mint pesto:

• 20g fresh mint leaves
• 2 tbs chopped fresh chives
• ¼ tsp dried red chilli flakes
• 1½ tbs olive oil
• 2 tsp lemon juice
• 2 tsp hot water

Method:

1. To make the mint pesto, process the mint, chives, and chilli flakes in a food processor until finely chopped.
2. Add the olive oil, lemon juice and water. Process until a thick paste forms, adding a little extra water if necessary. Season with pepper.
3. Use a vegetable peeler or mandolin to cut the zucchini into thin ribbons and the squash into thin slices.
4. Spread the mint pesto over the base of a large serving plate.
5. Pile the zucchini and squash mixture on top.
6. Sprinkle with goat’s cheese, lemon zest and fresh mixed herbs.