100g bag rocket leaves
200g pack feta cheese (or vegetarian alternative), crumbled
1 red chili chopped
bunch mint, leaves picked
For the dressing
Extra virgin olive oil
Peel the zucchini into long ribbons with a potato peeler. Arrange with the rocket on a large platter.
Scatter over the feta, chili and mint leaves, and drizzle on dressing to your own taste.
Recipe adapted from: Good Food