Marinated courgette salad with Mimolette slices, pumpkin seeds and mint

Preparation

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.