Courgette Carpaccio
Italian veggie delight
Serves
2
Prep Time
10 mins
Cook Time
10 mins
This simple make-ahead dish is fresh, vibrant making the humble courgette shine. It’s perfect for summer barbeques. Enjoy any leftovers the next day served with rice or pasta and a bit of leftover steak.
This recipe is authored by Misfit Garden, courtesy of Love Food Hate Waste.
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ShareIngredients
2 courgettes
1 bunch fresh coriander
choppeda handful olives
choppeda handful feta cheese
crumbleda handful red capsicumsi
chopped1 garlic clove
finely chopped1 lemoni
juiced3-4 Tbsp olive oili
Method
Put the courgette in a pot of boiling water for about 1-2 minutes. Take it out and rinse it under cold running tap water. Slice the courgette in very (very!) thin slices and place them on a plate. Make them look beautiful!
Finely chop the coriander, olives and garlic (or use a food processor!) into a ‘pesto-proof’ mash and add the lemon juice and olive oil. Mix well.
Garnish your courgette slices with crumbled feta cheese, coriander pesto and your chopped red pepper or cherry tomatoes.
Make sure you serve this at room temperature! Enjoy!
Nutrition Information per Serving (251g)
This nutrition analysis is based on 2 serves.
