3 tablespoons olive oil
zest 1 lemon, reserved for garnish
2 tablespoons lemon juice
1 clove garlic, crushed
1 crisp apple, peeled and diced
½ cup plain yoghurt
1 ball fresh mozzarella in whey, drained
1 green tomato, very thinly sliced
small handful basil
sea salt and freshly ground pepper
Use a vegetable peeler to slice strips off the zucchini, working your way around the core. Discard the core. Place the strips in a large bowl.
Whisk the oil, lemon juice and garlic together and season. Add the apple to the zucchini and pour over half of the dressing, turning gently turn to coat.
Put the yoghurt in a shallow bowl and stir in the remaining dressing. Tear the mozzarella into pieces and add to the yoghurt.
To serve: Arrange the green tomato on a serving platter and season with salt and pepper. Top with the zucchini and apple.
Spoon over the yoghurt/mozzarella and then any apple left in the bowl. Drizzle with a little olive oil, freshly ground pepper, the lemon zest and a few basil leaves. Serves 4-6