Ingredients

Serves 4
8 small very fresh zucchini -if you have any flowers, save these for when you plate up (Kakanui Produce)
A couple of glugs of your favourite olive oil (Dunford Grove)
Handful of fresh peas and skinned broad beans -defrosted is okay too (optional)
Crumbled feta (Whitestone Cheese)
Juice of 1 lemon
Grind of black pepper
Picked thyme leaves
Shaved parmesan

Vendors

On a mandolin, slice the zucchini into thin strips
In a non-reactive bowl, toss the zucchini strips with the olive oil, juice and a pinch of salt (add the peas and beans if you are using)
Taste as you go to get the right balance of sour and salty
Add a few picked thyme leaves
Leave at room temperature for 30 minutes
The zucchini will wilt a little and take on the flavours of the oil, lemon and salt
Split the dressed zucchini between the four plates and sprinkle with parmesan and/or the feta if using
If you have any flowers, roughly chop them and scatter over the top