• 400g zucchini, trimmed
  • 250g yellow squash, halved (quartered if large)
  • 50g goat's cheese, crumbled
  • 1 lemon, zested
  • Micro herbs, to serve
  • Step 1 To make the mint pesto, process the mint, chives, pine nuts 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.
  • Step 2 Use a vegetable peeler or mandolin to cut the zucchini into thin ribbons and the squash into thin slices.
  • Step 3 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 micro herbs.