Zucchini Ribbon Carpaccio
INGREDIENTS
- 3 medium courgettes
- 40g flaked almonds
- 1 lemon, zest and juice
- 3 tbsp extra virgin olive oil
- Small handful fresh mint
- 1 small red chilli, sliced
- Sea salt
- Black pepper
NUTRITION
Per serving
130
Calories
4g
Protein
10g
Carbs
9g
Fats
METHOD
1
Slice the ribbons
Trim the courgettes and shave them into long ribbons with a vegetable peeler. Spread on a tray, salt lightly and rest for ten minutes.
2
Toast the almonds
Dry-toast the flaked almonds in a small pan for two minutes until golden.
3
Make the dressing
Whisk lemon zest, juice, olive oil, salt and pepper into a bright dressing.
4
Plate and finish
Pat the ribbons dry, arrange loosely on a flat plate, drizzle with dressing, scatter mint, almonds and chilli.
VEG.ARMY TIP
Yellow courgettes mixed with green make a stunning two-tone plate.
