Instructions

1. Fry the capers in a little oil for 1 minute, drain on paper towel.
2. Mix the olive oil, vinegar & sugar.
3. Using a vegetable peeler, slice the zucchini into ribbons, then cut them into spaghetti-like strips.
4. Put the courgette into a dish, add the dressing, capers, lemon zest and herbs. Season with salt and pepper, toss well and rest for 5 minutes.
5. Tear the smoked salmon into 2-3 cm strips.
6. Put a handful of zucchini onto a plate, add some salmon then crumble feta on top. Drizzle with some lemon juice and grind some pepper over it.