Ingredients

• 1 green zucchini

• 1 yellow zucchini

• 4 zucchini blossoms, optional

• ¼ cup red onion, thinly sliced

• 1 cob young corn

• Zest and juice from ½ lemon

• 1 Thai chili, finely minced

• 2 tbsp extra-virgin olive oil

• ½ tsp Maldon sea salt

• ¼ cup feta cheese, crumbled

• ¼ cup pine nuts, toasted

• 1 tbsp lemon thyme

Directions
1 Using a sharp vegetable peeler, shave long ribbon strips from both zucchinis, discarding the very centre core of each. Lay out the strips on a large plate.

2 Chop the blossoms into fine strips and sprinkle them and the onion slices over the zucchini ribbons.

3 Holding the corn cob upright, slice along the cob with a sharp knife to remove the niblets a few rows at a time. Sprinkle the fresh niblets over the salad.

4 Sprinkle the salad with the lemon zest and juice, chili, olive oil, sea salt, feta, pine nuts and lemon thyme. Toss gently and serve immediately.