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
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.