Extra virgin olive oil
¼ cup shelled pistachio nuts
1 teaspoon honey
1 teaspoon white wine vinegar
¼ of a small red onion, thinly sliced
2 tablespoons juice from a jar of preserved lemons (or freshly squeezed lemon juice)
2 zucchini, ends trimmed, sliced as thinly as possible
Small handful soft herbs (a mixture of dill, cilantro and mint is really nice), chopped
Place 2 tablespoons of olive oil in a medium sauté pan set over medium-high heat. Add the pistachios, give them a good sprinkle of salt and cook, stirring now and then, until the pistachios are lightly browned and fragrant, about 3 minutes. Set the pistachios aside.
Meanwhile, place the honey and vinegar in a small bowl add whisk together with a pinch of salt. Add the onions, stir to combine, and set the onions aside.
In a large bowl, whisk together the preserved lemon juice, a pinch of salt and ¼ cup of olive oil. Add the zucchini and stir to combine. Season the zucchini to taste adding more salt and/or lemon juice if you think it needs it.
Transfer the zucchini to a platter. Scatter the onions, nuts and herbs over the zucchini and serve immediately.