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Carpaccio of Zucchini

Takes 25 minutes | Serves 4 |

A refreshing and light dish featuring thin slices of zucchini dressed with a zesty vinaigrette, topped with goat cheese, pistachios, and fresh herbs.

Ingredients

  • 4
  • 50 g semi-hard goat cheese
  • 50 g
  • 0.5 clove
  • 1 tsp
  • 1 tsp
  • 1
  • 120 ml
  • 1 pinch salt
  • 1 pinch
  • 1 handful
  • 1 handful
  • 1 handful

Steps

    Prepare the Zucchini

    • Cut the zucchinis lengthwise into thin, even slices.
    • Leave the slices in salt for a few minutes to cure and soften.
    • Drain the zucchinis in a colander. If they are too salty, soak them briefly in water, then dry them. Otherwise, place them directly on the presentation plate.

    Assemble the Dish

    • Lay the zucchini slices neatly side by side on the presentation plate.

    Prepare the Vinaigrette

    • In a bowl, mix the lemon juice, ginger, honey, finely crushed garlic, salt, and pepper.
    • Slowly add the olive oil while whisking to emulsify the vinaigrette.

    Dress the Zucchini

    • Pour the vinaigrette over the zucchini slices and let them soften for a while.

    Finish the Dish

    • Sprinkle the roasted and chopped pistachios over the zucchini.
    • Add fresh mint, basil, and coriander leaves.
    • Finish with some finely grated goat cheese on top.

Nutritional Information

250 calories per serving