Raw zucchini salad with goat cheese and pine nuts

Shave zucchini (400 g) into long thin ribbons. Mix olive oil (45 g), lemon juice (45 g), garlic (5 g), salt (2 g), and half of the basil (10 g).

Toss zucchini with the marinade and refrigerate for 90 minutes so the ribbons soften but keep a fresh crunch. If much liquid collects, drain gently before serving.

Arrange the zucchini on a plate, add soft cheese (100 g), pine nuts (35 g), and the remaining basil. Serve cold right after assembling.