Courgette Carpaccio Salad

This salad makes a stunning visual display, on a large flat platter.

YOU WILL NEED

  • 16 courgettes, washed, topped and tailed
  • ½ cup (125 ml) Ina Paarman's Reduced Oil Greek Dressing
  • Ina Paarman's Lemon & Black Pepper Seasoning
  • 1 packet (about 30 g) rocket leaves, washed, dried and roughly torn
  • 125 g parmesan cheese
Method

Slice the courgettes into paper-thin slices with a mandolin slicer or a very sharp small knife. Arrange in overlapping concentric circles on a flat platter.

Drizzle with Dressing and season with Lemon & Black Pepper Seasoning. Cover with cling film pressed flat to keep the air out. Leave to stand for 1 hour or up to 6 hours. Top, just before serving, with rocket leaves and shavings of parmesan, use a cheese slicer or potato peeler to make the parmesan shavings.

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