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

Delicious & Healthy Recipes

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

Ingredients

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

Instructions

Method:

To make the mint pesto, process the mint, chives, and chilli flakes in a food processor until finely chopped.

Add the olive oil, lemon juice and water. Process until a thick paste forms, adding a little extra water if necessary. Season with pepper.

Use a vegetable peeler or mandolin to cut the zucchini into thin ribbons and the squash into thin slices.

Spread the mint pesto over the base of a large serving plate.

Pile the zucchini and squash mixture on top.

Sprinkle with goat’s cheese, lemon zest and fresh mixed herbs.

December 14, 2021

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