Ingredients for 4 persons
- 8 small zucchini
- juice from 3 limes
- 15 cl of olive oil
- 200 g brousse goat cheese
- 10 Mint leaves
- fleur de sel, pepper corns, squash and flax seeds
Useful utensils to make this recipe:
Select small, firm and juicy zucchini.
Wash and dry them before passing them to the small hand mandolin of our Mw.T collection.
Arrange the thinly sliced slices in a shallow dish (rather flat gratin) and pour in lime juice.
Pour the olive oil over the zucchini tagliatelle, add salt and pepper.
Sprinkle with chopped mint leaves.
Keep cool with a film for about 2/3 hours.
On exiting the fridge, if the zucchini has leaked water, empty the surplus and correct the seasoning with olive oil and a few drops of vinegar.
Add fresh mint leaves, squash seeds and linseed.
Serve with goat’s brousse or fresh goat cheese sprinkled with freshly ground pepper.