Carpaccio of Zucchini with Mint

The zucchini in this salad is not cooked, so it needs to stand for about 20 minutes to let the salt and lemon juice soften the zucchini before serving.

4-5 smallish zucchinis
1 small bunch mint
1/2 lemon, juiced (more if a mild lemon)
olive oil
pinch sea salt

Slice the zucchini into very fine rounds - about 1-2mm thick. Place in a bowl, and toss with most of the finely chopped mint, the lemon juice and the salt. Leave to stand for 20 minutes or so, then add the rest of the mint and toss once more before serving. (Though small, it is tasty)