Add <quantity>2<unit>tbsp</unit></quantity> of pine nuts to a skillet and gently toast over medium heat until light brown

Cut both ends of the zucchini and slice into long ribbons approximately <quantity>1<unit>mm</unit></quantity> thick

Transfer to a bowl, season with <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and flaky salt to taste

Add the zest from <quantity>1</quantity> lemon and the juice from <quantity>½</quantity> of the lemon. Mix with your hands to combine and coat all the zucchini ribbons

Add <quantity>10</quantity> torn basil leaves and <quantity>10</quantity> torn mint leaves

Arrange the ribbons on <quantity>2</quantity> plates and add <quantity>½<unit>tbsp</unit></quantity> of grated parmesan cheese and <quantity>1<unit>tbsp</unit></quantity> of pine nuts to each plate

Finish with edible flowers to taste. The zucchini, parmesan & pine nut salad is ready