How to Make

Ingredients

2 zucchini

50g goat’s cheese feta

2 tbsp pine nuts

1 lemon zested

1/2 lemon juiced

Drizzle olive oil

1 handful Micro/Salad
Mix microgreens

Salt & pepper

(Serves 4)

Method

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.