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

Zucchini and squash salad

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

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


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.

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