Bart's Recipes
Dry-toast the pine nuts in a frying pan until golden brown. Keep a close eye on them, as they can go from brown to burnt in half a minute. Let them cool on a plate.
Shave the zucchini into paper-thin ribbons using a peeler or mandoline. Spread them out on a large plate, sprinkle with a pinch of salt, and let sit for five minutes so they soften and release some moisture.
Drizzle the zucchini with half of the olive oil and the juice of half a lemon. Scatter the arugula over it and loosely drape the smoked salmon slices in between. Sprinkle with the capers and toasted pine nuts.
Finish with the remaining olive oil, coarsely torn dill, and black pepper. Oily fish provides omega-3 and high-quality protein, while the raw zucchini offers fiber with virtually no carbohydrates.
