Courgette Carpaccio Salad
This salad makes for a stunning visual display, on a large flat platter.
YOU WILL NEED
- 16 courgettes, washed, topped and tailed
- Ina Paarman's Lemon & Black Pepper Seasoning
- ¼ cup (60 ml) Ina Paarman's Red Wine Vinaigrette
- a handful of baby rocket leaves, washed, dried and roughly torn
- 125 g parmesan cheese
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.
Season with Lemon & Black Pepper Seasoning. Cover with cling film pressed flat to keep the air out. Refrigerate for 1 hour or up to 6 hours. Just before serving, dress with Red Wine Vinaigrette. Top with rocket leaves and shavings of parmesan, use a cheese slicer or potato peeler to make the parmesan shavings.
Have you tried stir-frying grated courgettes in butter? Season with our Garlic & Herb Seasoning and add a generous handful of lightly torn basil leaves just before serving. Absolutely delicious!