A fresh zucchini salad seasoned with mint and a hint of citrus is the perfect pick-me-up you need to get through the day.
Preparation time: 10 minutes
Serves 4 to 6
1 kilogram green or yellow zucchini
2 tablespoons extra virgin olive oil
1 teaspoon grated lemon zest
¼ cup torn mint leaves
155 grams crumbled feta cheese
Coarse sea salt, to taste
¼ teaspoon pepper, ground
1 Trim your zucchini but do not peel. Using a sharp vegetable peeler, shave the zucchini lengthwise into long, thin strips and discard the core afterwards.
2 In another bowl, whisk together oil and lemon zest.
3 Drizzle mixture over zucchini. Add mint, cheese, salt and pepper to the bowl and toss. Adjust salt and pepper to taste.
It’s best to transfer the salad using a slotted spoon to a different dish before serving.
This recipe was originally published in the December 2015 – January 2016 issue of Breakfast Magazine.