Method

• 1.
  Cut off and discard the ends of the zucchinis, and cut them into 2 or 3 short sections (depending on the size of the zucchini). Slice each section lengthways, then cut each slice into matchsticks.
• 2.
  Heat the olive oil in a frypan over medium heat, add the sliced almonds and toast for 1-2 minutes until golden.

• 3.
  Add the zucchini matchsticks to the hot pan and toss over high heat for a minute or 2 – enough time to just cook the zucchini but not overcook it to limpness.
• 4.
  To serve, place in a serving bowl, scatter the mint leaves over the top and season with sea salt and black pepper. Serve warm or at room temperature.