Courgette carpaccio
Print recipeIn this recipe, courgette replaces the meat. I use thin courgette slices as a fresh, crispy base for the delicious flavour makers: the salty cheese, sweet cherry tomatoes and crunchy pine nuts. A perfect appetiser or starter that’s on the table within minutes!
Ingredients
- Half a courgette
- 20 g pine nuts
- 6 cherry tomatoes
- 50 g Manchego cheese
- Handful of basil
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Method
- Slice the courgette as thinly as possible and arrange on a large plate. Toast the pine nuts in a frying pan.
- Cut the tomatoes into quarters and shave small curls from the cheese.
- Scatter the tomatoes, cheese curls and pine nuts together with the basil over the courgette and drizzle with olive oil and balsamic vinegar.