Carrot and courgette goats cheese pesto salad

Ingredients:

250g of peeled carrots

2 courgettes

60 g hard goats cheese

125 ml of extra virgin olive oil

30 g parsley

pumpkin seeds

Lemon juice

Salt and pepper

Method:

To make the pesto blitz together the olive oil , garlic, goats cheese and parsley with seasoning of salt and pepper. Add a little more olive oil or a little water and lemon juice to taste and for texture.

Wash the courgettes. Use a vegetable peeler to make long ribbons of the carrot and courgette. Pile into a bowl and toss through with the pesto. Sprinkle over the pumpkin seeds and a little more olive oil if liked.

Enjoy!