Servings : 4

Ingredients :

For the Zucchini Ribbons

  •  zucchini, cut lengthwise with a mandolin
  • 1/3 cup edamame beans
  • 2 cups lamb's lettuce 
  • 1 cup watercress
  • 1/4 cup fresh mint, roughly sliced 
  • 1/2cup feta cheese
  • 3 Tbsp. crushed hazelnuts 
  • Fine grey sea salt and pepper 
For the vinaigrette

Preparation :

To prepare the vinaigrette, mix the oils and lemon's juice and zest in a bowl. Season and set aside. 

In a bowl, mix carefully the zucchini ribbons, edamame, lamb's salad, watercress and mint together. Add half the vinaigrette, mix well and season.

Place in a serving dish and top with feta cheese, hazelnuts and pepper. Add some vinaigrette if you want to and serve.

Recipe by Dinette Magazine in the magazine # 007.