About
This vegetable carpaccio makes a simple yet tasty side or starter as well as a great addition to a BBQ.
Perfect served alongside Mediterranean dishes or an antipasto plate.
Ingredients
- 2 teaspoon lemon juice
- 1 medium zucchini
- 1 tablespoon, whole pieces pine nuts
- 1 tablespoon olive oil
- 1 tablespoon parmesan cheese
- ¼ cup arugula
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Thinly slice the zucchini into wide strips with a y-shaped vegetable peeler. Transfer to a bowl and sprinkle over the salt. Toss to combine. Set aside for 20 minutes to allow the salt to draw out any excess liquid.
- Whilst the zucchini is resting, add the pine nuts to a small dry pan over a low/medium heat and toast briefly until lightly golden.
- Drain the liquid from the zucchini. Arrange the zucchini in a large serving dish and drizzle over the olive oil and lemon juice and a pinch of black pepper. Toss to combine.
- Transfer to a serving dish. Garnish with the arugula and Parmesan shavings and scatter over the toasted pine nuts.
Nutrition Facts
- Servings: 2
- Calories: 120.9kcal/505.9kJ (per serving)
- Fat: 11.2g (per serving)
- Carbs: 3.5g (per serving)
- Protein: 3.3g (per serving)
