Ingredients:
2 zucchinis
100g bag rocket leaves
200g pack feta cheese (or vegetarian alternative), crumbled
bunch mint, leaves picked
Method:
1. Peel the zucchinis into long ribbons with a potato peeler.
2. Arrange with the rocket on a large platter.
3. Scatter over the feta and mint leaves, and drizzle on your favourite dressing.
