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