Zuchinni Carpaccio With Chili Oilmint and Toasted Pine Nuts


INGREDIENTS

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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
salt

PREPARATION

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