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Ingredients
  • 1½ tbsp pinenuts
  • 1½ tbsp currants
  • 3 medium zucchini, cut lengthwise into 3mm slices
  • pinch salt
  • 1 tbsp lemon juice
  • 4 tbsp extra-virgin olive oil
  • ½ lemon, finely zested
  • 10 mint leaves, roughly torn
  • 50g shanklish cheese, crumbled
  • pinch black Turkish chilli
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