Zucchini Carpaccio


4 zucchini, thinly sliced into rounds

4 tbsp. pine nuts, toasted

150g parmesan, shaved



2 tbsp. olive oil

1 tbsp. lemon juice

1/2 tsp. sea salt

1/2 tsp. pepper


Place the zucchini rounds in a circle on a serving platter. Sprinkle with pine nuts and shaved parmesan.

Mix all the dressing ingredients together and drizzle over the zucchini.