Shred the washed courgette into long ribbons. Use a cheese slicer if preferred. Fry quickly in 3 tbsp. of hot olive oil. Add the pine kernels and when these begin to change colour, add the sultanas. Turn off the heat.
Mix the lemon juice with 1 tbsp. of red wine vinegar and 1 crushed clove of garlic, 1 tbsp. of finely chopped mint leaves and salt and pepper. Stir this dressing into the salad and arrange on the plates. Arrange the diced feta and black olives on top.
Peel the onion and grate it roughly. Mix the grated onion, the egg, the crumbs from 2 slices of white bread without crust, 1 crushed clove of garlic, 3 tbsp. of olive oil, 1 tsp. of grated cumin and 1 tbsp. of finely chopped mint leaves into the minced veal. With moist hands, shape this mixture into balls about the size of walnuts. Flatten them slightly. Dip them in the flour twice. Heat the oil in a good-sized chip pan, 180°C (375°F) (white steam). Deep-fry the keftedes for 4-5 minutes. Turn the mince once so that it gets brown and crispy all round. Allow to drain in a sieve lined with paper towel. Serve the keftedes on the salad.
* Replace the veal mince with roughly chopped veal roast.
* Add slices of sweet red pepper to the salad.