2 pounds summer squash (mix of yellow crookneck, as well as medium and baby green zucchini)
10 mint leaves, torn
4 squash blossoms, stemmed and torn in half
2 Thai chiles, thinly sliced
¼ cup pine nuts, toasted
Juice and zest of ½ a lemon
2 tablespoons white wine vinegar (I used white balsamic)
2 tablespoons extra-virgin olive oil
Sea salt, to taste
¼ pound pecorino cheese, shaved