Ingredients
- 2 zucchinis
- Extra virgin olive oil
- 1 lemon
- Sea salt
- Freshly cracked black pepper
- Chives
- Labneh
- Sourdough – we used rye
Method
Take your potato peeler and over a bowl peel your zucchini into thin wide ribbons.
Sprinkle with salt, zest of a lemon, a good slug of olive oil, freshly cracked black pepper and massage through. Leave to soften.
Thinly slice your sourdough and place in a toaster. Meanwhile, finely chop your chives.
To serve, take your sourdough and apply lashings of labneh, followed by the soft zucchini ribbons. Finish with a squeeze of lemon and sprinkle with chives.
