INGREDIENTS
1/4 cup verjuice
1/4 cup lemon juice
1 tbsp lemon zest
2 x red chillies, deseeded and chopped
2 tbsp olive oil
1 tbsp sugar
sea salt & cracked pepper
650g zucchini thinly sliced ( I use a potato peeler to create ribbons but you can cut into rounds)
1/2 bunch mint, roughly chopped
METHOD
1. Place verjuice, lemon juice, zest, chilli, oil, salt, pepper and sugar in a bowl and whisk until sugar is dissolved.
2. Add the zucchini and toss to coat. Allow to marinate for 10 minutes. Place on a serving plate and top with mint to serve.
