Zucchetti with Lime & Goats Cheese
1600g zucchini, spiralised
4 tablespoons extra virgin olive oil
3 tablespoons kalamata olives, pitted and sliced
3 tablespoons capers
4 garlic cloves, crushed
2 tablespoons lime rind
5 tablespoons lime zest
150g rocket, shredded
1/4 cup shredded mint leaves
Good pinch of chilli flakes
150g goats cheese, crumbled
Salt and pepper to season
Heat the olive oil in a large frying pan over a medium heat. Add in the olive and capers and cook for 8 minutes until slightly crispy. Add in the garlic and cook for a further 2 minutes. Place the zucchini noodles into the pan with the lime rind and juice and using tongs toss to ensure an even coverage. Cook for a further 3 minutes, tossing intermittently. Next add in the shredded rocket and mint leaves before seasoning with chilli flakes and salt and pepper.
Remove from the heat and divide between four serving bowls before topping with crumbled goats cheese.
Recipe from The Brown Paper Bag