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Macrobiotic salad from Comptoir102
Julienne the zucchini with a mandolin, or use a vegetable peeler to make thin strips. Place in a strainer with ½ tsp salt and set aside for 20 mins.
To make the sauce, soak the pine nuts in hot water for 1 hr. Strain and blend with olive oil and lemon juice to get a creamy sauce. Add a little water if the sauce is too thick.
Drain the zucchini and add it to the sauce. Top with the capers, pine nuts, basil and rocket leaves. Season and drizzle walnut oil all over.
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