Courgette Carpaccio
Italian veggie delight
2
Serves
10 mins
Prep Time
10 mins
Cook Time
Recipe author
Misfit Garden
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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Ingredients
Courgette carpaccio
2 courgettes
1 bunch fresh coriander
chopped
a handful olives
chopped
a handful feta cheese
crumbled
a handful red capsicums
i
chopped
1 garlic clove
finely chopped
1 lemon
i
juiced
3-4 Tbsp olive oil
i
Method
For the carpaccio
1
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!
Start Timer
2
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.
3
Garnish your courgette slices with crumbled feta cheese, coriander pesto and your chopped red pepper or cherry tomatoes.
4
Make sure you serve this at room temperature! Enjoy!
Nutrition Information per Serving (251g)
This nutrition analysis is based on 2 serves.
Energy
1737kJ (415 kcal)
Protein
7.5g
Total Fat
41.8g
Saturated Fat
9.0g
Carbs
2.1g
Dietary Fibre
3.4g
Sodium
250mg
Iron
1.8mg
Zinc
1.3mg
Vitamin B12
0.2µg
