Courgette Carpaccio

Kesäkurpitsa-carpaccio

Summer is not quite over, so why not another summery recipe?  This is for a quick light starter dish, that can be prepared quickly or made in advance and finished off at the last moment.  Try and get the freshest, best quality courgettes you can.  You will really notice the difference.

Courgette carpaccio – serves 4 as a starter 

2 large courgettes (yellow and green if possible)

1 large lime, zest and juice

freshly ground pepper and flaked salt

a handful of pine nuts, toasted

basil or mint finely chopped

olive oil

vegan parmesan

Wash and dry the courgettes and use a vegetable peeler or mandolin to cut thin strips of courgette.  Don’t use the seeded part, save it and use it for a soup or other dish.

Put the courgette strips in a bowl and add the lime zest, a couple of squeezes of lime, a good slug of olive oil and a little flaked salt and some freshly ground pepper.   Gently toss before arranging on the plate.

Top with the toasted pine nuts, the chopped herbs, a drizzle of olive oil and a few shavings of vegan parmesan.