Ed loves cooking with cheese, but tonight he’s trying something a bit different, freeze-dried artisanal goat’s feta.
WATCH: Fast Ed’s Zucchini Nests with Goat’s Cheese and Lemon
Freeze-drying means you can keep this stuff in your pantry for up to 18 months, but we can’t wait that long so Ed’s going to cook a zucchini nest with a honey-feta mix that will be perfect for a light snack or weekend lunch.
Ingredients
- 4 medium zucchini
- 1 lemon
- ½ red onion, shaved
- 1 bunch flat-leaf parsley, leaves very finely chopped
- ½ cup almond meal
- 2 cloves garlic, minced
- Sea-salt flakes and freshly ground black pepper, to season
- 150g marinated goat’s cheese, drained, oil reserved
- 1 Tbsp honey
- 2 Tbsp toasted breadcrumbs
- 50g freeze-dried goat’s cheese (order online at littlewhitegoatcheese.com)
- Grissini (Italian breadsticks) and radishes, to serve
Method
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Use a vegetable spiraliser to make zucchini noodles. Zest lemon in fine strips, then segment flesh. Mix zucchini, zest, onion, parsley, almond meal and garlic. Season. Make 4 piles on a baking paper-lined oven tray. Make a well in the middle of each for nests.
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Preheat oven to 140°C fan-forced (160°C conventional). Mix cheese and honey with enough reserved oil to make a spreadable consistency. Spoon into nests. Top with lemon pieces. Bake for 15-20 minutes, until zucchini starts to brown.
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Carefully transfer nests to plates. Top with breadcrumbs and sprinkle with freeze-dried cheese. Serve with grissini and radishes.
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