• Trim the zucchini and slice them lengthwise on the julienne blade of the mandolin. Cut down until you just see the seeds in the center. Rotate the zucchini and continue the process. Lay the zucchini ‘spaghetti’ in a non-reactive bowl and add the lemon zest, lemon juice, Parmesan, olive oil, basil and mint. Season with salt and pepper and toss until well coated. Set aside until ready to serve.

For the Ricotta Salata and Yellow Tomatoes:

• Heat a griddle over hot coals or a cast iron pan on the stove over high heat. Place the cheese on the griddle and char for 5-10 seconds. As soon as it starts to char, use a metal spatula to remove from the pan and place in a non-reactive bowl. Brush a thin coat of olive oil over the pan and place the tomatoes, cut side down. Do this in batches so as to not overcrowd the pan. As the edges start to char, use the spatula and remove them from the pan. Place them on a plate with the char side up so that they cool. Once cool, add them to the bowl with the cheese. Add the olive oil, salt and red pepper flakes and toss until well coated. Set aside until ready to serve.

For the Greens:

• Place greens in a salad bowl and add salt and pepper. Add oil and vinegar and toss to coat.

To serve:

• Place the Amaranth on each of 8 plates, top with the zucchini and then with the Ricotta Salata and tomatoes. Serve immediately.