Courgette and beetroot carpaccio
Courgette and beetroot carpaccio
2016-07-05 22:47:45
Ingredients
- 1-2 courgette, sliced into thin ribbons on a mandolin
- 1-2 cooked beetroot
- 2 tomatos, chopped
- 1 packet low fat feta cheese
- 1 lemon, zest and juice only
- 1 small handful fresh mint, chopped
- 1 small handful fresh parsley, chopped
- 4 tbsp olive oil
- Salt and freshly ground black pepper
- Handful of pine nuts - toasted
Instructions
- With a mandolin, slice the courgette and the cooked beetroot into thin rounds or ribbons for the courgette.
- Then season the courgette with a splash of lemon and a dash of olive oil salt and pepper.
- Lay the beetroot on the bottom of the plate then place the courgette in a layer on the top.
- Mix the rest of the ingredients together in a small bowl and drizzle over the courgette and beetroot.
- Leave to marinate for ten minutes, then serve.
- Sprinkle with pine nuts to serve
Tina's Cooks https://tinascooks.com/
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