For 4 guests

Preparation time: 45 minutes

Total time: 50 mins

Difficulty: medium

Ingredients:

For the roles:

300 g goat cheese roll

1 zucchini

1.5 cloves of garlic

1 sprig of rosemary

1 sprig of thyme

20 g " Lavender Salt " from Cook&Grill
30ml olive oil
75 grams of honey

For the pesto:
75 g arugula
35 ml olive oil
20g Parmesan
10 g toasted pine nuts

Preparation:

For the roles:
1. Goat cheese roll into four equal pieces, and cut the zucchini into 2 mm thin, oblong slices (by the way, this works very well with a vegetable peeler!)

2. Heat the grill to 240 degrees for direct grilling.

3. Briefly grill the zucchini slices on the direct zone, then toss in a mixture of olive oil, rosemary, thyme and a clove of garlic. Then season with lavender salt and let cool.

4. Wrap the cooled zucchini slices around the cheese pieces.
5. Preheat the grill for indirect grilling with the plancha to 180 degrees.
6. Grill the courgettes on the plancha for 3 - 4 minutes with the lid closed and finally marinate with honey.
5. Serve the goat cheese with pesto and enjoy.

For the pesto:
Wash the rocket and puree in a blender with the olive oil, Parmesan, the roasted pine nuts and some lavender salt.