{Zucchini Carpaccio}

Jay reckons he doesn't like zucchini so this raw zucchini salad was a bit of a gamble, turns out he loved it and every last ribbon was eaten, the idea came from the latest Delicious magazine although I changed four ingredients, when does a recipe become yours? how many changes? I would urge you to make this, either version, its really really good and sexy too, I'm going to make it again this week so that's a good indication of its deliciousness.

...the salad

3 small zucchinis

juice of 1/2 a lemon

1 1/2 tbsp olive oil

1 tbsp toasted pinenuts

1/2 tbsp rinsed capers

1 tbsp currants

100g persian fetta

handful of flatleaf parsley

Have the zucchinis at room temperature, slice them into thin thin ribbons using either a mandolin or a vegetable peeler, lay out on a flat platter, drizzle with the olive oil and a good squeeze of lemon juice, then scatter over the pinenuts, capers, currants, persian fetta and lastly the parsley, serve immediately.