Zucchini Salad with Chilli & Mint
6-8 small zucchini, washed and halved lengthwise
1/4 cup couscous or quinoa
1/2 long red chilli, finely chopped
1/4 cup in total, mint & parsley leaves washed & finely chopped
1 tbsp finely grated lemon zest
Good squeeze of lemon juice
30g goats cheese, crumbled
4 tbsp Brookfarm Macadamia Oil infused with Lemon Myrtle
Sea salt and freshly cracked black pepper
Optional: toasted macadamia nuts to sprinkle over the top
Heat a large griddle pan over high heat until hot but not smoking. Toss the courgettes in a little macadamia oil then lay them in a single layer onto the hot griddle. Cook for 5 minutes each side or until cooked through and slightly charred.
Prepare couscous or quinoa according to packet instructions. Fluff with a fork and allow to cool.
Place the chilli, mint, lemon zest, lemon juice, salt and pepper into a small bowl. Drizzle over a good slug of lemon myrtle macadamia oil, then toss to coat. When the bulgur has cooled, combine with the chilli, mint and lemon mixture. Mix well.
Lay the courgettes out onto a serving plate. Top with the seasoned couscous or quinoa (make sure to pour over all of the juices) then crumble over the goats cheese.
Grind over some cracked black pepper then drizzle over some extra lemon myrtle macadamia oil. Add extra chopped mint and toasted, crushed nuts if desired.