Zucchini Carpaccio with Goat Cheese, Walnuts and Fennel Pollen

Hands down my new favourite way to enjoy zucchini is this raw versions. Citrusy, light with the crunch from the walnuts, tang from the goat cheese and little hint of sweetness from the fennel pollen. It’s the perfect summer salad.

Zucchini Carpaccio with Goat Cheese, Walnuts and Fennel Pollen

• 1 medium zucchini, thinly sliced using a mandoline

• 2 tbsp fresh lemon juice

• 2 tbsp olive oil

• Zest of one lemon

• Fennel fronds (use sprigs of dill if you can’t find fennel)

• ¼ cup chopped walnuts, toasted

• 1 tsp fennel pollen

• Goat cheese

• Chive blossoms for garnish (optional)

• Salt and pepper to taste

Layer sliced zucchini on a serving plate. Drizzle lemon juice and olive oil over the zucchini and sprinkle over the lemon zest, walnuts, fennel fronds, fennel pollen, goat cheese, and chive blossoms. Season with salt and pepper.