Zucchini carpaccio with smoked salmon

• 1 large green zucchini
• 200g sliced smoked salmon
• 1 baby fennel bulb
• dash of olive oil
• fresh ground black pepper
• finely sliced red chilli (optional)
• lime juice and zest (grated) to taste (1-2 limes)

Using a mandolin, large potato peeler or your own knife skills, slice your zucchini into thin discs and your fennel into ribbons.

Heat a griddle pan on high. Add a teaspoon of oil and use a brush to make sure it gets in all the gaps and ridges. Grill zucchini for approximately 30 seconds each side, just enough so grill lines start to appear.

Arrange zucchini on a plate in a circular fan pattern and top with smoked salmon and the fennel on top of that. Dress with a drizzle of olive oil and lime juice. Garnish with ground black pepper, chilli and lime zest.