Zucchini with Mint and Pecorino

Serves four

1 pound small zucchini squash —-cut into long strips very thinly. Try a mandoline
1/3 cup chopped fresh mint
3 Tablespoons fresh lemon juice
3 Tablespoons extra virgin olive oil
2 ounces pecorino, shaved into thin slices
Salt and freshly ground pepper to taste.

1. Mix all in a bowl. Let sit for at least an hour at room temperature. Toss gently and serve.