Heirloom Squash & Chili Mint Salad

Serves 6


5 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
3 tablespoons olive oil
2 teaspoons lemon zest
1 tablespoon lemon juice
2 cloves garlic, chopped superfine
1 -2 teaspoons fresh red chili, deseeded and chopped superfine
3 tablespoons pine nuts, toasted


In a mixing bowl mix together the zucchini, garlic, lemon juice and mint. Drizzle olive oil and lemon juice over it and sprinkle with chilies, pine nuts and salt and mix well.