1 small yellow zucchini
small bunch fresh mint, torn into pieces
½ orange, skin removed, thinly sliced into rounds
½ lemon, juice only
3 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
1 thick slice gluten free bread
1 tbsp garlic infused oil
125g/4½oz buffalo mozzarella
Dill to garnish - optional
Using a vegetable peeler, thinly shave the zucchini into strips. Place into a bowl with the mint.
Add the orange slices and lemon juice and stir to combine.
Drizzle in one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper.
Heat a griddle pan over a high heat until smoking hot.
Toast the gluten free bread well on both sides for 2-3 minutes, or until scorched with griddle pan marks. Remove from the pan and place on a plate.
With the chargrilled gluten free bread, drizzle over the tablespoon of garlic infused oil.
Tear the mozzarella in half and place onto the toasted bread.
Pile the zucchini salad on top, and drizzle over the remaining olive oil.
Recipe adapted from: Good Food