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
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.

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.

Ina's Tip

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!

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