Finely sliced zucchini star in this simple salad. The crisp tortillas and toasted sunflower seeds give the salad a unique crunch.
6 small zucchinis
3 red radishes
1 tbsp sunflower seeds
2 corn tortillas
handful mint leaves
140ml extra virgin olive oil
2 limes, juiced
1 garlic clove, finely chopped
1 tbsp grain mustard
1 tbsp apple cider vinegar
salt and pepper
pecorino for grating
Finely slice the zucchinis and radishes on a mandolin.
Toast the sunflower seeds in a 180C oven until golden.
Heat a small pan with a little oil, cook the tortillas until they are crisp and crunchy, then remove and cool.
Chop the mint roughly and place in a large jar with the remaining ingredients, shake well and season to taste.
Place the zucchini, radish and seeds in a bowl and dress well, mixing with your hands gently to avoid breaking up the zucchini too much.
Place on a serving dish and grate the cheese over the top with a microplane or fine grater. Finish by breaking the crisp tortilla up in small pieces over the salad.
You can add fresh coriander to this salad.