Zucchini Carpaccio

• zucchini↗1-2

  (ideally a mix of yellow and green)

• mint↗handful handful

  leaves

• pine nuts
• lemon↗finely grated zest and juice of 1 unwaxed

  finely grated zest and juice of 1 unwaxed

• wild arugula↗handful wild handful

  wild

• ricotta salata↗50g g

  pecorino or parmesan (or vegetarian alternative), grated

Step-by-step instructions

1. 1

   Trim the ends of the zucchinis so each is about 12 cm long. Use a mandoline or a rotary vegetable slicer to cut 4 thin slices from each zucchini (use the trimmings and leftovers for another dish). Arrange the zucchini slices, partially overlapping, on two plates (alternating colours if you used yellow and green) and trim the edges on the plate to create perfect rectangles. Season with coarse sea salt and half of the lemon juice. Set aside.

2. 2

   Pile the mint leaves, roll them tightly and finely chop. Sprinkle the mint, pine nuts and arugula over the zucchini, then drizzle generously with olive oil and add more lemon juice. Sprinkle with the cheese, finish with lemon zest and serve.