Courgette carpaccio with lemon, mint and pine nuts

Method

1. Wash the courgettes and trim both ends. Cut into 1–2 mm slices with a mandoline, or long ribbons with a wide vegetable peeler, rotating the courgettes as you work. Stop at the seeds and save the spongy centres for soup or an omelette. You should have about 300 g slices; spread them in a wide dish.
2. Finely grate the zest of the half lemon, about 1 tsp, before squeezing it. Put half the zest in a small dish with the pepper and chilli, and reserve the rest for serving. Squeeze the lemon and measure 15 g juice, about a quarter lemon's worth. Dissolve the 2 g salt in it, pour over the courgettes and mix gently with your hands. Refrigerate for 8–10 minutes: the slices should soften and turn translucent around the edges while keeping a crisp centre.
3. Meanwhile, toast the pine nuts in a small, dry frying pan over a medium-low heat for 2–3 minutes, stirring constantly. As soon as they turn pale golden, tip onto a cold plate. Drain the courgettes in a colander and gently squeeze between your hands or blot with kitchen paper: the released water should not reach the serving plates. Return to the wiped-dry dish, add the zest, pepper and chilli mixture and 30 g olive oil (3 tbsp), then lift the slices with two spoons until evenly coated and glossy.
4. Immediately mound onto two plates and scatter with torn mint, the remaining zest and the pine nuts. Finish with a drizzle of uncooked olive oil, the remaining 5 g, and a few crystals of fleur de sel. Serve straight away: the plates should stay dry, without juice pooling at the bottom.