Zucchini Carpaccio with Mint Dressing

Ingredients

• 600 g young zucchini
• 20 g mint (1 bunch)
• 20 g dill (1 bunch)
• 1 Organic lemon
• 1 tsp agave syrup
• 2 tbsp walnut oil
• 2 tbsp olive oil
• Salt
• Pepper
• 60 g pine nuts (4 tbsp)
• 4 zucchini blossoms

Instructions

1. 1.

   Wash and trim the zucchini, then slice lengthwise into thin rounds. Wash mint and dill, shake dry and finely chop. Rinse lemon under hot water, pat dry and grate about 1 tsp of zest. Squeeze the juice and whisk with zest, agave syrup, both oils, salt and pepper. Fold in the herbs and adjust seasoning.

2. 2.

   Distribute zucchini slices over four plates, drizzle with dressing and sprinkle pine nuts. Gently wash zucchini blossoms, shake dry, separate petals and remove the stamen. Place one blossom on each plate and serve.