"courgetti" salad with creamy roquefort and juicy peaches

Indulge in the savory delights of this courgetti salad featuring creamy Roquefort and juicy peaches. A tantalizing fusion of flavors awaits!

Ingredients:

• 2 zucchini
• 2 tablespoons pistachios
• 1 handful basil leaves
• 1 handful mint leaves
• 2 tablespoons olive oil
• Juice and zest of 1 lemon, divided
• 100 grams Roquefort
• 1/2 tablespoon honey
• sea salt and freshly ground pepper, to taste
• 1/2 peach

Instructions:

1. Preheat your oven to 400° F (200° C) and start heating a large pot of water until it boils.
2. Using a box grater or spiralizer, create zucchini noodles to make 'spaghetti'.
3. Cook the zucchini in the boiling water for 2 minutes. Then, drain and set it aside.
4. Roast the pistachios in the oven for approximately 5 minutes or until they turn golden and crisp.
5. In a blender or mortar, combine pistachios, basil, mint, olive oil, and lemon juice. Blend the mixture until it's relatively smooth, and season it with salt and pepper.
6. Add the blended mixture to the zucchini and mix well.
7. Combine Roquefort cheese with lemon zest, honey, salt, and pepper. Broil the mixture for around 1 minute until it becomes golden and crispy on the surface.
8. Cut the peach into wedges and keep them aside.
9. Present the zucchini blend and crumble the Roquefort on top. Finally, add the peaches before serving.

Summary:

• Calories: 857 kcal
• Fat: 66 g
• Protein: 32 g
• Carbs: 45 g
• Potassium: 1628 mg
• Magnesium: 146 mg