Zucchini, Mint & Ricotta Salad
2 zucchinis, thinly sliced using a mandolin or peeler
Juice of 1 lemon
1/4 cup mint leaves, roughly chopped
2 tbsp extra virgin olive oil
100g ricotta, crumbled
Salt and pepper, to taste
1. Place all of the ingredients into a bowl and gently toss together. Serve immediately onto a platter.