Raw Zucchini Spring Salad With Beet Hummus and Goats Cheese
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Raw Zucchini Spring Salad With Beet Hummus & Goats Cheese
Ingredient
2 large zucchini, sliced into noodles with a toothed peeler
1.5 cup frozen peas
Juice & zest of 1 lemon
2 cups baby spinach, roughly chopped
1 bunch mint, leaves picked (the long mint /spearmint)
6 red radish, thinly sliced into rounds on mandolin
2 teaspoons maple syrup
200g Coles finest Tasmanian Goats cheese, crumbled (or Meredith brand)
½ cup pistachio nuts, chopped
Beet Hummus:
1 x 400g tins chickpeas, rinsed, drained
2 x 250g Coles baby beetroot pre-packed ready to eat packs
1 tablespoon tahini paste
1 clove garlic, peeled
1 teaspoon ground cumin
2 tablespoons lemon juice
1/3 cup (80ml) tablespoons Red Island extra virgin olive oil
Sea salt and black pepper to taste
Method
To make the beet hummus, place ¼ cup (60ml) of the oil and all other ingredients into an upright blender. Season with sea salt flakes and blitz until bright purple and smooth, adding a little extra water or oil if the mixture needs loosening.
In a large bowl toss the zucchini noodles, peas, lemon zest, mint leaves and radish.
Whisk the lemon juice, maple syrup and remaining oil in a bowl and pour over the salad. Season with salt and toss well to coat the salad in dressing.
To serve, spread the beet hummus onto the base of a serving platter and top with the zucchini and mint salad. Crumble over chunks of the goat’s cheese and sprinkle with pistachio nuts & black pepper before serving.
Recipe by Courtney Roulston
