Recipe | Zucchini noodles with fresh peaches and goats cheese

Zucchini noodles are something that I often see as I flick through my Instagram feed and always admire the thought of them but had never tried them. I came across an article from the wonderful Food 52  that included a noodle salad recipe by Renee Kemps that inspired this one. The best thing about it is that it just uses a box grater to make the noodles which is the reason my noodles don't look quite as pretty as others you may have seen but I am yet to purchase a specific noodle making tool so a grater will do in the mean time...

This zucchini noodle dish is simple and easy to make! It was really refreshing and I can imagine would go nicely with seafood such as grilled salmon. 

The weather has been wild here - today is the third day in a row that I have hardly been able to leave the house because of the rain and wind outside so these bright and tangy noodles definitely brightened up my day and also explain the gloomy moods of the photos!

2 zucchini

2 tablespoons pistachios

A handful of basil leaves

A handful of mint leaves

2 tablespoons olive oil

Juice and zest of 1 lemon

2 tablespoons of ricotta (optional- see note)

100 grams goats cheese (recipe originally used roquefort but I'm a little goats cheese obsessed..)

1/2 teaspoon honey

1/2 peach

Preheat oven to 200C and bring a pot of water to the boil.

Use a grater (or spiralizer if you have one) to make noodles out of the zucchinis.

Blanch the zucchini for 2 minutes in the boiling water. Drain and set aside.

Toast the pistachios in the oven for 5 minutes or until golden. 

Place pistachios, basil and mint leaves, olives, lemon juice and zest, honey and ricotta in a blender or mortal and pestle and blend until almost smooth. Season with salt and pepper.

Cut the peach into wedges.

In a bowl combine the pistachio dressing with the zucchini noodles until coated. 

Serve on a plate with chunks of goats cheese scattered (as seen in photographs) along with peaches.

Enjoy x 

NOTE | I added ricotta to balance the acidity of the lemon juice but it would definitely still be great without it and with less lemon juice

| Recipe modified from Renee Kemps via Food 52 |