Fresh young zucchini have a lovely creamy texture and are wonderful in salads.
5small green zucchini1 tbspmixed toasted seeds, such as sunflower, sesame and pepitasTo serve:finely grated parmesanTo serve:zucchini flowers, stamens removed and torn (optional)Mint and lemon dressing1 cup(firmly packed) mint leaves125 ml (½ cup)extra-virgin olive oil (mild-tasting)1small garlic clove, halvedJuiceof 1 lemon, finely grated rind of ½
Slice zucchini into a bowl using a mandolin, season with ¾ tsp sea salt flakes and stand until zucchini softens (2 minutes). Drain well and pat dry with absorbent paper, then return to a dry bowl.
For mint and lemon dressing, blend ingredients in a blender until a fairly fine sauce forms. Pour over zucchini, toss to coat and season to taste.
Transfer zucchini to a platter, scatter with seeds and zucchini flowers, finish with parmesan and serve.