100 g Isigny Sainte-Mère semi-mature Mimolette
3 tbsp olive oil
2 sprigs of mint
1 handful of pumpkin seeds
salt / pepper
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.