A take off on carpaccio using zucchini instead of meat. Look for small zucchini (but not baby) as they are sweeter. Use your best extra virgin olive oil and the finest Parmesan for this simple dish. This dish is all about the flavour of the ingredients. Use a combination of yellow and green for a prettier plate., but whatever is available is fine. Use a Maldon or Fleur de Sel to finish this dish as the crunchiness of the salt enhances the texture.

6 small yellow and green zucchini or 4 larger ones

2 tablespoons lemon juice

¼ cup extra virgin olive oil

Maldon salt and freshly ground pepper

2 cups baby arugula leaves or mixed greens

4 ounces Parmesan

Thinly slice zucchini in diagonal slices using a sharp knife or a mandolin. Place zucchini slices in a circular pattern on 4 individual serving plates.

Combine lemon juice and olive oil and drizzle over zucchini. Sprinkle with Maldon salt or Fleur de Sel and freshly ground pepper.

Scatter arugula leaves over plate or make a bouquet in the centre. Shave Parmesan over zucchini.

Serves 4