Zucchini Zoodle Salad
Peel 2 zucchini with a peeler or on a mandolin until you have ribbons of zucchini.
Place in a bowl with 2 tbsp extra virgin olive oil, 1/2 tsp chilli flakes, 1/2 cup toasted pinenuts or slivered almonds, chopped continental parsley and dill.
Season with salt and pepper. Toss well.
Shave parmesan cheese on top and serve.