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zucchini ribbon salad

Yields4 Servings

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
  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.

Nutrition Facts

Serving Size 4

Servings 4