Nutmeg-Zucchini Salad

Serves 6

¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon group cumin
2 cloves garlic, finely chopped
1 tablespoon lemon juice
2 tablespoons olive oil
freshly ground black pepper
4 zucchini, grated

To make the dressing, combine the salt, nutmeg, cumin, garlic, lemon juice, olive oil and black pepper, to taste, in a salad

Just before serving, add grated zucchini to the bowl and toss the dressing

This recipe was published in The Ethnic Paris Cookbook by Charlotte Puckette and Olivia Kiang-Snaije (DK Publishing).