Zucchini with Feta, Walnuts and Dill

Ingredients

• 1 pound small zucchini, sliced very thin
• 2 tablespoons extra virgin olive oil, best quality
• Sea salt
• Freshly ground black pepper
• 1/2 cup crumbled feta cheese
• 1/2 cup walnuts
• 2 tablespoons chopped fresh dill
• 1 small lemon, cut into wedges

Directions

Lay the thin zucchini on 4 dinner-sized plates, overlapping the slices in rings as you go. Spoon a light drizzle of extra virgin olive oil over the zucchini, using about 1-1/2 teaspoons for each plate, then add a small pinch of salt and a grind of fresh black pepper to each one. Scatter the crumbled feta and walnuts evenly among the plates, followed by the fresh dill. Bring it to the table right away with the lemon wedges alongside.