Green olive & lemon salsa

Finely zest the lemon into a smallish bowl; set aside. Take the rest of the lemon, slice off the top and bottom, then, holding it upright, carefully slice down around the fruit, removing the pith as you go. Slice the flesh horizontally into rounds, then roughly chop, removing any pips, and add to the bowl with the zest. Add the olives and dill, then stir through the oil and season. Delicious served with grilled meats such as lamb chops, fish or cheese.