ZUCCHINI AND CARROT SALAD

My Cellar

Serves 4

1 zucchini, shaved thinly on a mandolin or with a vegetable peeler

1 carrot, shaved thinly on a mandolin or with a vegetable peeler

pinch of ground cumin, toasted

pinch of preserved lemon, chopped finely

2 black cured olives, chopped roughly

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) lemon juice

pinch freshly ground pepper

1 tbsp (15 ml) pistachio nuts, toasted and chopped roughly

2 tbsp (30 ml) feta cheese, cubed

2 tbsp (30 ml) mint, roughly chopped

Toss all ingredients in a bowl, except for the pistachio, feta and mint. Adjust seasoning to taste. The preserved lemon, olives and feta are all salty, so you may not need salt.
Garnish the salad with the pistachios, feta, and mint.