4 zucchini, washed and trimmed at each end.
12 black olives, halved
1/2 cup shelled edamame beans (these are available in the freezer section of supermarkets)
150 grams (approx) of buffalo bocconcini (I used Clevedon buffalo bocconcini)
small handful mint, roughly chopped
small handful parsley, roughly chopped
2 tablespoons olive oil
juice of 1/2 lemon
sea salt and cracked black pepper
olive oil for drizzling
chilli flakes (optional)
Use a vegetable peeler to shave ribbons off the zucchini. Rotate the zucchini while you are peeling and use almost all of the vegetable apart from the innermost seeds.
Toss the zucchini gently with the olive oil, lemon juice, chopped herbs and salt and pepper. Place in a rough pile on a plate. Sprinkle with the edamame and olives.
Break the mozzarella balls in half and lay on top of the salad. Sprinkle with a few chilli flakes (if desired), a little more sea salt and cracked pepper and additional chopped herbs. Drizzle with olive oil.