2 green zucchinis, 1 cut into 3 cm chunks, the other peeled into ribbons.
500 g beetroot, cooked and cut into random chunks
Goat's cheese, frozen
1/4 cup pinenuts, toasted
2 tbsp tarragon leaves, torn
2tbsp mint leaves, torn
Salt & pepper, to taste
Extra virgin olive oil, to taste
Lemon juice, to taste
Bake your beetroot in 1cm of water at 160C for until cooked, then gently use a ScotchBrite to rub the skin off. Preheat your griddle pan, and then place your beetroot on griddle pan until you get some good char-marks. Drizzle the zucchini in oil, season and add to the griddle pan.
Make your dressing by rolling and then squeezing the lemon juice into a mixing bowl. Add olive oil and stir to emulsify.
Peel your second zucchini into long ribbons with a vegetable peeler.
Assemble salad by combining all the ingredients in a platter or in a bowl, ready to serve.