4-5 Summer Squash, cut into ribbons (using a mandolin)
1 cup fresh mint leaves, chopped
¼ cup olive oil
1 tablespoon lemon zest
2 cloves garlic, chopped superfine
2 tablespoons fresh red chili, deseeded and chopped superfine
4 tablespoons pine nuts, toasted
In a mixing bowl mix together the squash, garlic, lemon juice and mint. Drizzle olive oil and lemon juice over it and sprinkle with chilies, pine nuts and salt and mix well.