(Serves 4)

– 200gm Smoked Salmon

– 4 tablespoons extra-virgin olive oil

– 3 garlic cloves, thinly sliced

– 3 zucchini, cut on the diagonal into 1 cm slices

– 1 ½ tsp apple cider vinegar

– 2 tsp pine nuts, toasted

– 1 small handful of Italian parsley finely shopped

– 1 small handful of mint leaves

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the garlic and cook for 40 seconds until just starting to colour. Immediately remove the garlic from the pan and set aside.

Heat the remaining olive oil in the same pan over medium-high heat. Add the zucchini in batches and fry for 1 minute on each side until golden brown and just cooked through. Don’t overcook the zucchini, as it will become mushy.

Season and set aside until needed.

Mix the garlic, vinegar and 2 tablespoons olive oil in a small bowl

Toss the zucchini with the pine nuts, parsley, mint, and garlic dressing to combine. Add the smoked salmon, serve warm or at room temperature.