°3 spoons of olive oil
°1 tbsp lemon juice
°2 cloves garlic
°12 basil leaves
°1 piece of Parmesan, around 50 g
Coarsely grate the cucumbers. Place them in a colander and sprinkle them with a teaspoon of coarse salt.
Leave to drain for about 30 minutes then squeeze carefully to extract as much juice as possible.
Chop basil and garlic.
Mix grated cucumber with garlic and mint. Add oil and lemon juice. Salt, pepper. Letting to marinate for 30 min.
Cut the parmesan into shavings and toast the pine nuts in a hot pan.
Sprinkle the dish with parmesan and serve while the pine nuts are still warm.