1 small zucchini
small bunch fresh mint, torn into pieces
½ lemon, juice only
3 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
1 thick slice gluten free bread
125g/4½oz buffalo mozzarella
Serves - 1
Slice the zucchini into long strips, then rub with olive oil.
Season, to taste, with salt and freshly ground black pepper.
Heat a griddle pan over a high heat until smoking hot. Add the zucchini and cook to give nice lines, then set aside.
Toast the gluten frree bread well on both sides for 2-3 minutes, or until scorched with griddle pan marks. Remove from the pan and place on a plate.
Tear the mozzarella in half and place onto the toasted gluten free bread.
Pile the zucchini on top, and drizzle over the remaining olive oil.
Recipe adapted from: Good Food