Lemony zucchini Salad

General

• Time 30 minutes
• 4 to 6 servings
• Use as many bright herbs as possible, or a single herb if you prefer, and chop them at the last minute.

Ingredients

• 1½ pounds small zucchini or summer squash, preferably a mix of colours
• Salt and pepper
• 1 tablespoon grated lemon zest
• 3 tablespoons lemon juice
• 1 cup plain whole-milk yogurt
• 1 tablespoon thinly sliced chives
• 2 tablespoons roughly chopped chervil
• 2 tablespoons roughly chopped mint
• 2 tablespoons roughly chopped sorrel
• 4 ounces feta cheese, crumbled, for garnish
• 3 tablespoons pine nuts, lightly toasted, for garnish

Procedure

1. Top and tail the zucchini. Julienne with a large knife, mandoline, food processor or spiralizer.
2. Transfer zucchini to a large bowl. Season generously with salt and pepper. Add lemon zest and juice and toss well. Set aside for 10 minutes.
3. Add yogurt and toss to coat well. Taste and adjust seasoning. Add chopped herbs and mix gently. Garnish with feta and pine nuts to serve.