The freshness of this spiralized courgette carpaccio is the ideal counterpart for a spicy dish, so try eating this with curry or sticky ribs
Nutrition and extra info
- Gluten-free
- Vegetarian
- Vegan
Nutrition: per serving
- kcal180
- fat14g
- saturates7g
- carbs5g
- sugars4g
- fibre5g
- protein6g
- salt0g
Ingredients
- 100g frozen shelled edamame beans
- 2 tbsp sesame oil
- juice of 1 lime
Lime
ly-mThe same shape, but smaller than…
- 3 courgettes, ends trimmed and spiralized into thin noodles
Courgette
corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 150g pack mixed radishes, cut into wedges
Radish
rad-ishThe root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 3 tbsp flaked coconut, toasted
Coconut
koe-koe-nutA large hairy, brown nut that grows on the coconut tree, found throughout the world's…
Method
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.
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.
Comments, questions and tips