Raw zucchini cut into thin ribbons, fresh mint, toasted almonds, lemon, and Parmesan. Raw, elegant, and impossibly fresh. No cooking required.
Use a vegetable peeler or mandoline to cut zucchini into long thin ribbons. Work around the seeded core — the skin and firm flesh only. Discard the watery centre.
Toss ribbons with a pinch of salt. Let rest 5 minutes then squeeze gently — this removes excess moisture and stops a watery salad.
Toss with lemon juice, zest, olive oil, and chilli flakes. The ribbons should soften very slightly — they should still have bite.
Arrange on platter. Scatter mint, almonds, and Parmesan shavings. Add edible flowers if using. Serve within 20 minutes of dressing.