Serves 4
Ingredients:
4 medium zucchini
2 tablespoon lemon juice
1/2 bunch mint, leaves picked and torn
1/2 thin skinned lemon, scrubbed and finely sliced into rounds,
optional
Process:
Thinly shave the zucchini lengthwise using a v-slicer, mandoline, vegetable peeler or sharp knife.
Combine lemon juice and 5 tablespoons extra virgin olive oil in a bowl and season well. Add zucchini and toss through. Allow to stand for a few minutes to absorb the dressing.
Take lemon slices and cut into tiny wedge shaped segments leaving the skin on. Toss mint and lemon through zucchini and serve on a platter.
Ingredients:
4 medium zucchini
2 tablespoon lemon juice
1/2 bunch mint, leaves picked and torn
1/2 thin skinned lemon, scrubbed and finely sliced into rounds,
optional
Process:
Thinly shave the zucchini lengthwise using a v-slicer, mandoline, vegetable peeler or sharp knife.
Combine lemon juice and 5 tablespoons extra virgin olive oil in a bowl and season well. Add zucchini and toss through. Allow to stand for a few minutes to absorb the dressing.
Take lemon slices and cut into tiny wedge shaped segments leaving the skin on. Toss mint and lemon through zucchini and serve on a platter.
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