3 medium zucchinis
1-2 scallions, chopped
2 sun dried tomatoes, chopped
1/4 cup toasted pine nuts, chopped
pinch of red pepper flakes (optional)
basil & parsley vinaigrette: (this will make extra)
1 cup flat leaf parsley
1 cup basil
1/4 cup olive oil
1 tablespoon champagne vinaigrette
juice of 1/2 small lemon (about 2 tablespoons)
1 garlic clove, crushed
1 teaspoon raw honey
salt & pepper to taste
Put dressing ingredients into a food processor and blend until ingredients are combined, but not pureed. You want to still see green flecks. Taste and adjust seasonings. Set aside.
Using a mandoline, shave un-peeled zucchinis into thin coins.
Toss zucchini, scallions and some of the vinaigrette together (use as much or little as you wish – start with less and taste as you go – I used between a quarter to a half cup). Adjust seasonings again if necessary.
Arrange on a platter and top with sun dried tomatoes, pine nuts, feta and a pinch of red pepper flakes.
Cover leftover dressing and store it at room temperature.