Lemon anise zucchini
- Lemon Anise Salt
- Dried chilli
- White wine vinegar
- Aniseed myrtle to taste
- Slice zucchinis and fry until golden on each side (I find it best not to put too many slices in the pan at once).
- Layer cooked zucchini slices with lemon anise salt, dried chilli and sprinkle with white wine vinegar.
- Taste and add some aniseed myrtle if you prefer a stronger anise flavour.
- Toss about a bit.
- Best eaten at room temperature.