Zucchini Goat’s Cheese Salad

Using a potato peeler – peel zucchinis lengthwise into ribbons. 

Toast pine nuts by adding to a dry pan on a medium heat, stirring regularly.
Toast nuts until golden. Remove from the heat and set aside. 

To assemble, on a serving plate arrange zucchini ribbons, drizzle with olive oil and squeeze over lemon juice. Crumble on top feta, lemon zest and top with either sorrel or radish microgreens. Season with salt and pepper.