Charred Zucchini, Goat Cheese & Mint Salad

A simple winter side that's packed with flavour. Sweet charred zucchini, creamy goat cheese, fresh mint and crunchy pepitas finished with a tangy balsamic drizzle. Perfect alongside grilled meats, roast chicken or a hearty vegetable bake.

Ingredients

• 3 zucchinis
• 1 large garlic clove, finely chopped
• 1–2 tbsp extra virgin olive oil
• ½ tsp chilli flakes (or to taste)
• Juice of ½ a lemon
• Salt & pepper
• Handful of fresh mint leaves
• 2–3 cubes goat cheese, crumbled
• 2 tbsp pepitas
• Balsamic glaze or balsamic vinegar, to serve

Method

1. Heat a large frypan over high heat.
2. Slice the zucchinis into thick diagonal pieces and finely chop the garlic.
3. Add olive oil to the hot pan. Arrange zucchini in a single layer and scatter over the garlic and chilli flakes. Cook for 2–3 minutes each side until charred and tender.
4. Add the lemon juice to the pan and season with salt and pepper.
5. In a separate dry frypan over medium heat, toast the pepitas until lightly golden and fragrant.
6. Transfer the zucchini to a serving platter. Scatter over the mint, goat cheese and toasted pepitas.
7. Finish with a generous drizzle of balsamic glaze or vinegar and a sprinkle of sea salt flakes.