- 2 zucchini
- 1 bunch of coriander, chopped
- A handful of olives, chopped
- A handful of feta cheese, crumbled
- A handful of chopped red capsicum (can also use cherry tomatoes)
- 1 clove of garlic, finely chopped
- 1 lemon, juiced
- 3-4 tbsp olive oil
- Put the zucchini in a pot of boiling water for about 1-2 minutes. Take it out and rinse it under cold running tap water. Slice the zucchini in very (very!) thin slices and place them on a plate. Make them look beautiful!
- Finely chop the coriander, olives and garlic (or use a food processor!) into a 'pesto-proof' mash and add the lemon juice and olive oil. Mix well.
- Garnish your zucchini slices with crumbled feta cheese, cilantro pesto and your chopped red pepper or cherry tomatoes.
- Make sure you serve this at room temperature! Enjoy!
Tip: you can add drizzles of balsamic reduction, works really well.
If you have any leftovers make sure you store them in a sealed container in the fridge for tomorrow's lunch! This dish goes really well on rice or pasta.
