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Lime, sesame & coconut courgette carpaccio

Lime, sesame & coconut courgette carpaccio

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4, as a side

The freshness of this spiralized courgette carpaccio is the ideal counterpart for a spicy dish, so try eating this with curry or sticky ribs

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal180
fat14g
saturates7g
carbs5g
sugars4g
fibre5g
protein6g
salt0g
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Ingredients

  • 100g frozen shelled edamame beans
  • 2 tbsp sesame oil
  • juice of 1 lime
  • 3 courgettes , ends trimmed and spiralized into thin noodles
  • 150g pack mixed radishes , cut into wedges
  • 3 tbsp flaked coconut , toasted

Method

  • STEP 1

    Bring a small saucepan of salted water to the boil. Drop in the edamame beans and cook for 3–4 mins then using a slotted spoon plunge into a bowl of ice-cold water. Once completely cool, tip into a sieve and leave to drain.

  • STEP 2

    Mix the sesame oil with the lime juice in a small bowl with a little sea salt. Lay the courgette ribbons on a sharing platter. Scatter over the mixed radishes and edamame beans then drizzle over the dressing and top with the toasted coconut.

Goes well with

Recipe from Good Food magazine, January 2017

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