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Lime, sesame & coconut courgette carpaccio
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4, as a side
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.
