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Ingredients
  •  
  • 4 small zucchinis, sliced into strips
  • 2 generous pinches of sea salt
  • Juice of 1 lemon
  • 100ml extra virgin olive oil
  • 3 Tbsp flat-leafed parsley, finely chopped
  • 1 cup torn basil leaves
  • 1 tomato, quartered
  • 100g Meredith chevre
  • 5 raw organic almonds
  • Freshly ground black pepper
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