Courgette carpaccio

Courgette carpaccio

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(5 ratings)

Prep: 10 mins no cook


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



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

  • handful mint leaves



    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



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

  • handful wild rocket



    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


  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.

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