Zuchinni Carpaccio With Chili Oilmint and Toasted Pine Nuts



5 medium zucchini, sliced paper thin in ribbons
½ cup mint
1 teaspoon red chili flakes
½ cup extra virgin olive oil
¼ cup lemon juice
½ cup pine nuts, toasted


Place all ingredients in a medium mixing bowl and mix well. Season with salt.  Arrange ribbons and a nice platter and serve.