| 8 | 10 | 315 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 4 |
| 2 large | Zucchini (Sliced lengthwise with a potato peeler into ribbons) |
| 250 gm | Feta cheese, cow (crumbled) |
| 1/4 cup | Walnuts (roughly chopped) |
| 2 tbsp | Extra virgin olive oil |
| 1 tbsp | Lemon juice |
| 1 pinch | Himalayan sea salt |
| 8 leaf | Mint, fresh (torn) |
| 1 pepper(s) | Red chili pepper (also chile or chilli) (thinly sliced, optional) |
1. In medium serving bowl, add the olive oil, lemon juice and salt. Mix to combine.
2. Add the ribboned zucchini, walnuts, peppers and mint and toss to coat well.
3. Finish with crumbled cheese.
| Meat Alternative | 0.3 |
| Milk Alternative | 1.3 |
| Vegetables | 2.6 |
