Courgette carpaccio

Courgette carpaccio

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 10 mins 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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal185
  • fat12g
  • saturates5g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein13g
  • salt1g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1-2 courgettes (a mix of yellow and green ideally)
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • handful mint leaves
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • handful toasted pine nuts
  • finely grated zest and juice of 1 unwaxed lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful wild rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 50g ricotta salata, pecorino or Parmesan (or vegetarian alternative), shaved

Method

  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.

  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.