A simple and tasty salad of zucchini which I learned whilst doing a cooking course in Rome. Perfect served by itself or it would make a great light dinner with a grilled chicken breast.
8 zucchinis, sliced
⅓ bunch mint, leaves picked and torn
⅓ cup pine nuts, toasted
1 tbsp black currants
80 g feta cheese, crumble
½ lemon, juice only
extra virgin olive oil
1
Slice the zucchinis with a vegetable peeler or better, a mandolin. Put them into a bowl and season well. Pour over the lemon juice and dress with olive oil.
2
Add the currants, feta and mint and toss to combine.
3
Just before serving add the pine nuts.
Ingredients
8 zucchinis, sliced
⅓ bunch mint, leaves picked and torn
⅓ cup pine nuts, toasted
1 tbsp black currants
80 g feta cheese, crumble
½ lemon, juice only
extra virgin olive oil
Directions
1
Slice the zucchinis with a vegetable peeler or better, a mandolin. Put them into a bowl and season well. Pour over the lemon juice and dress with olive oil.
2
Add the currants, feta and mint and toss to combine.
3
Just before serving add the pine nuts.
