Easy

Zucchini carpaccio

Name: Zucchini carpaccio
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 3 zucchinis; 1 1/2 tbs extra virgin olive oil; 1 tbs verjuice; 1 tsp salted capers, rinsed, drained; 2 tbs toasted pine nuts; 100g soft goat’s cheese; Chervil leaves, to garnish

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by Cherie Hausler

Food writer

Oct 09, 2015

This is a last-minute kind of dish, so don’t be tempted to make it ahead of time. It’s all about the amazing flavour of garden fresh zucchini and refrigeration would dull the flavour.

3 zucchinis
1 1/2 tbs extra virgin olive oil
1 tbs verjuice
1 tsp salted capers, rinsed, drained
2 tbs toasted pine nuts
100g soft goat’s cheese
Chervil leaves, to garnish

Method

1.

Slice the zucchini lengthways into very thin strips using a mandoline or vegetable peeler.
2.

Arrange the sliced zucchini on a serving plate and drizzle with the extra virgin olive oil and verjuice.
3.

Scatter the capers and pine nuts over the zucchini and top with little pinches of goat’s cheese. Garnish with chervil and season. Serve immediately.