A simple and tasty salad I learned whilst doing a cooking course in Rome. Perfect served by itself or it would make a great light dinner with a grilled chicken breast.
- 8 zucchinis, sliced
- ⅓ bunch mint, leaves picked and torn
- ⅓ cup pine nuts, toasted
- 1 tbsp black currants
- 80g feta cheese, crumble
- ½ lemon, juice only
- extra virgin olive oil
- Slice the zucchinis with a vegetable peeler or better, a mandolin. Put them into a bowl and season well. Pour over the lemon juice and dress with olive oil.
- Add the currants, feta and mint and toss to combine.
- Just before serving add the pine nuts.