Marinated zucchini salad with goat's cheese and pine nuts

Marinated zucchini, goat's cheese & pine nut salad

Course Low Carb, Salad, Vegetarian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 -4
Author Alida Ryder


  • 3 large zucchini sliced into thin slices

for the marinade

  • juice and zest of 1 lemon
  • 2 tablespoons olive oil
  • 1 garlic clove crushed
  • salt & pepper to taste

for the salad

  • 100 g soft goat's cheese I used Chevin
  • baby lettuce leaves
  • 50 g pine nuts toasted
  • 1 tablespoon finely chopped chillies


  • Heat a griddle pan until hot.
  • Grill the zucchini until just cooked then remove and set aside.
  • Make the marinade by stirring together all the ingredients. Pour over the zucchini and allow to marinade for at least 20 minutes and up to 24 hours (in the fridge).
  • To assemble the salad, place the grilled zucchini on top of a bed of baby lettuce leave and top with crumbled goat's cheese, toasted almonds and chopped chillies.
  • Pour over a little of the marinade and serve.