For a simple salad to serve alongside fish or chicken, use a vegetable peeler to cut 4 zucchini into long thin ribbons. Place in a large bowl with juice of 2 lemons, a generous splash of olive oil, and salt and pepper to taste. Gently toss to combine then allow to stand at room temperature for 30 minutes. Drain zucchini and arrange on a serving plate, then top with ½ cup toasted pine nuts, a handful of chopped mint, a handful of currants and 100g crumbled feta.
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