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.

Yields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)
 8 zucchinis, sliced
  bunch mint, leaves picked and torn
  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
  bunch mint, leaves picked and torn
  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.

zucchini ribbon salad