Marinated courgette salad with Mimolette slices, pumpkin seeds and mint


  1. Wash the courgettes and finely slice them using a peeler or mandolin.

    Squeeze the lemon and add the juice to the courgettes, along with the oil, a pinch of salt, two twists of a pepper mill and the mint leaves.

    Leave to marinate in the refrigerator for at least 1 hour.

    Before serving, use a peeler to create very thin slices of Isigny Sainte-Mère semi-mature Mimolette and add the pumpkin seeds.

    Serve chilled.

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