Manic Monday Meals: Raw Zucchini, Lemon and Mint Salad
Prep time
Cook time
Total time
  • 6 zucchinis
  • 3 yellow patty pan squash
  • 1 clove of garlic
  • 4 radishes
  • 1 punnet of cherry or rosa tomatoes
  • 3 sprigs of mint
  • 2 handfuls of rocket
  • zest and juice of 1 lemon
  • cold pressed olive oil
  • sea salt and pepper
  1. Cut the tops off the zucchini then roughly chop them into small chunks.
  2. Pop them in the food processor along with the patty pans and garlic and process until they are the size you would get if you grated a zucchini. (It is easier to do this in batches)
  3. Cut the radishes into small matchsticks (known as Julienne). Cut the tomatoes in half. Save the small baby mint leaves whole and take 5 of the larger mint leaves at a time and lay them on top of each other then roll them up into a cigar. Finely cut the rolled mint so you have long thin strips. ( Known as chiffonade)
  4. Combine all the ingredients and together and season with salt and pepper.
Recipe by The Luminous Kitchen at