Serves 4

Extra virgin olive oil
¼ cup shelled pistachio nuts
Coarse salt
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.