Zucchini, chickpea and peanut salad

Wash zucchini. Drain cooked chickpeas. Grate the zest from the lime (or lemon if your lime is imported and covered in wax). Cut the zucchini in quarters lengthwise (in half and then half again), position the flesh towards the cutting board and press down with the flat side of the knife. Slice in 2-cm large pieces and put in a colander with salt and the juice of a squeezed lime.

In the meantime, heat a pan with a bit of oil and pour in the drained chickpeas and the (non-salted)  peanuts. Add spices (Chinese Five Spice or Ground Coriander both work well, with some chili for heat) and stir over high heat until a bit crispy. Turn off the heat, add the lime or lemon zest. Let cool to room temperature.

Press the zucchini in the colander with your hands to remove excess liquid, put in a shallow plate, and pour the chickpea/peanut mix over. Garnish with lime if you have any left over, or a fresh herb like dill.