Servings : 4
For the Zucchini Ribbons
For the vinaigrette
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.