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 capsicum
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!
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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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1737 kJ (415 kcal)
Protein
7.5g
Total Fat
41.8g
Saturated Fat
9.0g
Carbs
2.1g
Sugars
1.9g
Sodium
250mg
Iron*
1.8mg
* Percentage of recommended daily intake (Aust/NZ)
