Method

1. Slice zucchini into a bowl using a mandolin, season with ¾ tsp sea salt flakes and stand until zucchini softens (2 minutes). Drain well and pat dry with absorbent paper, then return to a dry bowl.
2. For mint and lemon dressing, blend ingredients in a blender until a fairly fine sauce forms. Pour over zucchini, toss to coat and season to taste.
3. Transfer zucchini to a platter, scatter with seeds and zucchini flowers, finish with parmesan and serve.

Wine suggestion: Perfumed white fiano.

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As seen in the February 2014 issue of Gourmet Traveller magazine.