How to cook shaved zucchini recipe

serves 4

I’ve been a big fan of shaved salads for a while now. This is an adaptation

of a recipe I published earlier. It works really well as a side dish for fish but

also makes a lovely accompaniment to barbequed meat, especially lamb.

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

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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