Zucchini Ribbon Salad with Goat’s Cheese & Pine nuts.
50g goat’s cheese feta
2 tbsp pine nuts
1 lemon zested
1/2 lemon juiced
Drizzle olive oil
1 handful Micro/Salad
Salt & pepper
Using a potato peeler - peel zucchinis
lengthwise into ribbons.
Toast pine nuts by adding to a dry pan
on a medium heat, stirring regularly.
Toast nuts until golden. Remove from the
heat and set aside.
To assemble, on a serving plate arrange zucchini ribbons, drizzle with olive oil and squeeze over lemon juice. Crumble on top feta, lemon zest and top with 26 Seasons Micro/Salad Mix microgreens. Season with
salt and pepper.