1 zucchini, trimmed and tinly sliced about 3mm thick
100g wild rocket
juice of one lemon
Salt and black pepper
50g Pecorino sliced into slivers
Place the slices of zucchini in a bowl.
Mix together the lemon, a couple of glugs of olive oil and a pinch of salt and pepper. Pour the lemon mixture over the zucchini and toss in the bowl to coat all the zucchini with the lemon juice. Leave to marinate for five minutes.
Wash and dry the rocket then place it on a plate. Top the rocket with the zucchini slices and Pecorino slithers and dress with the lemon oil and a grind of black pepper.