Zesty Mint & Lemon Zucchini Salad

Ingredients

• Zucchini - 2

• Baby roma or cherry tomatoes - 2 cups

• Feta - 150 grams

• Lemons, zest and juice needed - 3 whole

• Fresh Mint - 2 cups

• Fresh Flat leaf parsley - 3 cups

• Pine Nuts - 50 grams

• Red onion - 1 whole

• Olive oil for cooking and dressing - 0.25 cups

Method

Cut the zucchini into long thin strips and lightly grill or fry in olive oil with a sprinkle of salt and a squirt of lemon, until a little golden but still firm.

Chop the tomatoes in half. Grate all 3 lemons for the zest and sit aside. Squeeze the juice of 2 lemons Lightly toast the pine nuts in olive oil (I use a saucepan stirring continuously so they don’t burn - remember they keep cooking in the oil after you have switched off the stove)

Roughly chop the mint and parsley. Dice the onions very thinly.

Layer everything in a large serving bowl or platter. I start with the Zucchini, then add tomatoes, onions, feta, lemon zest, mint, parsley and pine nuts, then repeat, so that each serve will be will be lemony and zesty!

Drizzle with olive oil and lemon juice .Serve on a big sharing platter

---

Enjoy!