Name: Zucchini and squash salad with fresh mint pesto and goat's cheese
Prep time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 400g zucchini, trimmed; 250g yellow squash, halved (quartered if large); 50g goat's cheese, crumbled; 1 lemon, zested; Micro herbs, to serve; 20g fresh mint leaves; 40.00 ml chopped fresh chives; 40.00 ml pine nuts, lightly toasted; 1/4 tsp dried red chilli flakes; 27.30 gm olive oil; 10.60 gm lemon juice; 10.00 gm hot water

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

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Prep Time:
25 minutes

Cook Time:

Total Time:
25 minutes

Crisp salad with salty, creamy goat's cheese for a calcium boost.

Ingredients:

400g zucchini, trimmed
250g yellow squash, halved (quartered if large)
50g goat's cheese, crumbled
1 lemon, zested
Micro herbs, to serve
20g fresh mint leaves
40.00 ml chopped fresh chives
40.00 ml pine nuts, lightly toasted
1/4 tsp dried red chilli flakes
27.30 gm olive oil
10.60 gm lemon juice
10.00 gm hot water

Instructions:

Combine mint, chives, pine nuts, and chili flakes in a food processor and pulse until finely chopped. Pour in olive oil, lemon juice, and water. Blend until a thick paste forms, adding more water if needed. Season with pepper to taste.
Thinly slice the zucchini into ribbons using a vegetable peeler or mandolin, and thinly slice the squash into rounds.
Spread the refreshing mint pesto on a large serving plate, layer on the zucchini and squash mixture, then top with creamy goat’s cheese, zesty lemon zest, and delicate micro herbs.

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