zucchini and mint salad

- 6 zucchinis (courgettes), shredded using a julienne peeler
- ½ cup (8g) mint leaves
- ½ cup (125ml) extra virgin olive oil
- ⅓ cup (80ml) lemon juice
- 1 tablespoon honey
- ½–1 teaspoon dried chilli flakes
- sea salt and cracked black pepper
- Place the zucchini and mint in a large bowl or serving platter.
- Combine the oil, lemon juice, honey, chilli, salt and pepper.
- To serve, drizzle the dressing over the zucchini and mint and toss to coat. Serves 6 as a side



