Lime, sesame & coconut courgette carpaccio

Lime, sesame & coconut courgette carpaccio

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Prep: 16 mins Cook: 4 mins

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • 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
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 3 courgettes, ends trimmed and spiralized into thin noodles
    Courgette

    Courgette

    corr-zjet

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

  • 150g pack mixed radishes, cut into wedges
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 3 tbsp flaked coconut, toasted
    Coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

Method

  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.

  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.

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