The BBC Good Food logo
Courgette carpaccio

Courgette carpaccio

By
A star rating of 4.9 out of 5.9 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • no cook
  • Easy
  • Serves 2

A simple salad that looks stunning on the plate. A mix of courgette colours, fragrant mint and salty ricotta salata make this a feast for the senses

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal185
fat12g
saturates5g
carbs4g
sugars3g
fibre2g
protein13g
salt1g
Advertisement

Ingredients

  • 1-2 courgettes (a mix of yellow and green ideally)
  • handful mint leaves
  • handful toasted pine nuts
  • finely grated zest and juice of 1 unwaxed lemon
  • handful wild rocket
  • 50g ricotta salata , pecorino or Parmesan (or vegetarian alternative), shaved

Method

  • STEP 1

    Cut the ends off the courgettes to make them each about 12cm long. Use a mandolin or swivel blade peeler to shave 4 thin slices from each courgette (use the offcuts and leftovers for another dish). Arrange the courgettes, overlapping, over two plates (alternating the colour if you’ve used yellow and green) and trim the edges on the plate to make perfect rectangles. Season with flaky sea salt and half the lemon juice. Set aside.

  • STEP 2

    Stack the mint leaves together, roll tightly, then finely shred. Scatter the mint, pine nuts and rocket over the courgettes, then drizzle everything generously with olive oil and more lemon juice. Scatter over the cheese, finish with the lemon zest and serve.

Goes well with

Recipe from Good Food magazine, September 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.9 out of 5.9 ratings
Advertisement
Advertisement
Advertisement

Sponsored content