Vegetable ribbon salad with lemon, dill, feta and toasted pinenuts

Ingredients

• 1 generous handful fresh dill, roughly chopped
• 1/4 cup extra-virgin olive oil
• 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1 small green zucchini, thinly shaved
• 4 baby pattypan squashes or 1 small yellow squash, thinly shaved
• 1 mini cucumber, thinly shaved
• 114 grams mixed teardrop or cherry small tomatoes, cut in half crosswise (1 cup)
• 6 zucchini blossoms, (if available) halved
• 1/4 cup fresh basil leaves, torn if large, plus more for sprinkling
• Salt and pepper
• 85 grams feta cheese, crumbled
• 2 tablespoon toasted pine nuts