ZUCCHINI CARPARCCIO WITH LEMON, HERBS AND RICOTTA

This can only be made with firm little zucchinis as you want the crunch. With the addition of zesty lemon and fragrant soft summer herbs I am sure this will be fast become a summer favourite.

Serves 4 as a side
2 medium or 3 small zucchini, washed and thinly sliced into rounds, leaving skin on (I used a mandoline for slices that were 1.5 mm thick)
salt and fresh ground pepper to taste
1 lemon (use all the zest and juice, and I would choose a large lemon)
1/4 cup best quality extra virgin olive oil
1-2 Tbsp chopped marjoram
2 Tbsp thinly sliced chives
(Other herbs such as basil, mint, dill or parsley can be used).
2 Tbsp crumbled ricotta (you could also use Feta, Goats, or Parmesan cheese for an alternative)

Method
Wash zucchini and dry with paper towel, then thinly slice into rounds, using a mandoline or sharp chef's knife. (I used the 1.5 mm size for my mandoline.) Arrange the zucchini slices on a serving platter in a single layer or two, season with salt and fresh ground black pepper.

Zest the lemon and put it into a small dish. Squeeze all the lemon juice into the dish with the zest, discarding seeds. (If you don't get at least 2 Tbsp lemon juice I'd use two lemons.)

Whisk 1/4 cup extra virgin olive oil into the lemon zest/juice mixture, then pour the dressing over the zucchini slices. Let zucchini marinate for 15-30 minutes while you prep other ingredients.

Pick through the herbs discarding and large stalks, chop herbs.

When you're ready to serve the salad, sprinkle with chopped herbs and ricotta cheese and serve immediately.