Zucchini Carpaccio with Feta and Mint

Ingredients

• 2 large zucchini
• 100 g feta cheese
• 1 handful mint
• 2 tbsp olive oil
• 1 lemon lemon juice
• 1 tsp lemon zest
• 1 pinch black pepper
• 1 pinch pink himalayan salt
• 2 tbsp toasted pine nuts
• 2 tbsp pomegranate seeds

Instructions

1. 1Wash the zucchini and pat dry.
2. 2Using a mandoline or a sharp knife, slice the zucchini into very thin rounds.
3. 3Arrange zucchini slices on a serving plate, slightly overlapping.
4. 4Crumble feta cheese evenly over the zucchini.
5. 5Sprinkle freshly chopped mint leaves over the top.
6. 6In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, lemon zest, salt, and pepper.
7. 7Drizzle the dressing evenly over the zucchini and feta.
8. 8Garnish with toasted pine nuts and pomegranate seeds for a crunchy texture and a burst of sweetness.
9. 9Let it sit for 5 minutes to allow flavors to meld.
10. 10Serve immediately as a refreshing appetizer.