Zucchini Salad with Grated Bottarga and Hot Honey Dressing - Brooke Kelly Nutrition

Ingredients

• 4 medium zucchini, shaved into thin ribbons using a mandolin or vegetable peeler
• 10g mint, picked
• 3 tablespoons toasted pine nuts
• Freshly grated bottarga
• 1 ½ tablespoons mild hot honey
• Juice and zest of one lemon
• 1 tablespoon rice vinegar
• 1 teaspoon fish sauce
• 3 tablespoons extra virgin olive oil
• ¼ teaspoon salt
• ¼ teaspoon finely cracked pepper