Step 1
Combine 1/4 cup (35 g) currants and a good splash of apple cider vinegar in a small bowl and set aside.
Step 2
Very thinly slice, mandoline or ribbon using a vegetable peeler 3 zucchini and gently place in a flattish dish.
Step 3
Sprinkle with a few generous pinches of salt and cracked black pepper, a squeeze of lemon juice and a pinch of chilli flakes.
Step 4
Add 2 handfuls of basil leaves plus the soaked currants and gently mix.
Step 5
Taste, and add more salt and pepper if needed, then drizzle with good-quality olive oil and the currant-soaked apple cider vinegar.
Step 6
Lightly mix and serve immediately.
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