Ingredients Fresh young zucchini have a lovely creamy texture and are wonderful in salads. Prep time is just 20 minutes. Serves 4 as a light meal. 5 small green zucchini 1 tbsp mixed toasted seeds, such as sunflower, sesame and pepitas Finely grated parmesan, to serve Zucchini flowers, stamens removed and torn, to serve (optional) Mint and lemon dressing 1 cup(firmly packed) mint leaves 125 ml ½ cup) extra-virgin olive oil (mild-tasting) 1 small garlic clove,halved 80 gm sour cream 1 tbsp lime juice Juice of 1 lemon, finely grated rind of ½ Method 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. 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. Transfer zucchini to a platter, scatter with seeds and zucchini flowers, finish with parmesan and serve. Wine suggestion: Perfumed white fiano. Brought to you by Gourmet Traveller As seen in the February 2014 issue of Gourmet Traveller magazine .