If you have a spiralizer, get to work turning your zucchini into ‘spaghetti’. If doing it by hand, finely slice zucchini into ribbons using a mandoline, vegetable peeler or a sharp knife. Then pile your zucchini ‘ribbons’ onto the chopping board and slice the ribbons lengthwise into spaghetti strands. Place in a sieve and sprinkle over 2 generous pinches of fine salt. Stand.

Meanwhile combine lemon juice and 4 tablespoons extra virgin olive oil. Don’t season as the zucchini should be salty enough.

Heat a medium frying pan on a medium high heat. Rub fish or chicken with oil and sprinkle with salt. Cook until well browned on both sides and cooked through. About 3-4 minutes a side for the salmon and 4-5 minutes for the chicken.

Rinse zucchini and pat dry with paper towel. Toss zucchini in the dressing with the herbs. Taste and add extra salt if needed.

Spread ricotta on 2 plates. Top with fish or chicken and zucchini.