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Heat the oil in a large saucepan and cook the chopped mint for 1 min before gently stirring in the cucumber ribbons. Toss and cook for 2-3 mins more to warm them.
Remove from the heat and toss through the dill, parsley and a drizzle of the lemon juice. Tip out onto a platter, drizzle with more lemon juice, if you like, and sprinkle with the lemon zest.