Fifthfloor.kitchen

Ingredients

• 3-4 small zucchini
• 1 handful roasted and chopped hazelnuts
• 1 bunch fresh mint
• 250 gram ricotta
• 2 tbsp salt for the zucchini rub
• olive oil
• salt
• 2 tbsp white wine vinegar
• 1 tsp rice syrup
• 1 lemon
• aleppo pepper (chili flakes)
• sea salt (Maldon) to serve
• Bread to serve