Zucchini Salad with Chilli, Mint and Lemon

This a delicate and refreshing salad which is perfect to welcome the spring. I use a vegetable peeler to shave ribbons of zucchini, but I stop once I get to the seeds. Keep the ‘core’ of the zucchini to use in soup, risotto or chop salads.

4 zucchini, sliced into ribbons

1 long red chilli, finely diced

12 mint leaves, shredded

4 tbspn olive oil

pinch of sea salt

juice of ½ a lemon

1 tspn white balsamic or red wine vinegar

On the dish you are serving the salad on, place the chili and mint. Drizzle over the olive oil and salt and use a fork to mix this around. Add the lemon juice, mix again and taste. For more acidity, add the vinegar. Stir again and taste. At this point, you should be able to put any vegetable in that dressing and it would taste amazing. Pile the zucchini ribbons on top of the dressing. Toss the salad just before serving.