2 round courgettes
1 tomato
A pinch of Himalaya salt
Black pepper ground
1 green lemon
Slough of olive oil
50 grs Feta, or mozzarella
1 tbsp basil leaves
Dash of garlic
Slices the courgettes with a mandolin, in circles or long sleeves, fine slice the tomatoes.
Dispose the courgettes in a plate, put the slices of tomatoes on top, drizzle some lemon and cover the lot. Sprinkle Himalayan salt over it and the garlic. drizzle the olive oil on top and finalise with the grounded black pepper. Let refrigerate for at least two hours. Serve ice cold. with the basil leaves as final touch.
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