Ingredients:
- 4 medium green zucchini (480g)
- 4 medium yellow zucchini (480g)
- 1/2 cup (80g) blanched almonds, toasted
- 2 large red capsicums (700g), sliced thinly
- 1/3 cup finely chopped fresh spearmint
- 1/2 cup (125ml) olive oil
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon rind
- 2 tablespoon raspberry vinegar
