This salad’s so simple but it calls for very fresh zucchini.
3 Tbsp extra virgin olive oil 1 Tbsp lemon juice 1 clove garlic, peeled and crushed Flaky sea salt Freshly ground black pepper Fresh thyme leaves 4 smallish and very fresh zucchini (courgette) 1-2 zucchini flowers, optional
2 Thinly slice zucchini and transfer to bowl. Toss and serve immediately. If using zucchini flowers, trim the stalk end of the flower and remove stamen (or pistils if a female flower; the yellow centre of the flower). Chop the rest of the flower and use to garnish the salad.