Courgette Carpaccio

Served with Goat’s Cheese, Chili and Pine Nuts

This delightful Summery dish takes moments to prepare - a visual, textured and delicious starter.

Ingredients for 4

3 Courgettes
Malvern Salt
30ml Virgin Rapeseed or Olive Oil 
1 Lemon, juice and zest
80 g Hard Goat's Cheese, broken into pieces
1 Fresh Chili, diced
50gm Pine Nuts, toasted

Dill Sprigs

Method

Slice the courgettes very thinly either on a mandolin slicer (careful of your fingers) or with a very sharp knife. Arrange the slices on individual plates.

Sprinkle with salt to draw out the juices for say 10 minutes. Drizzle with oil, lemon and lemon zest. Scatter on the goats cheese, chili, pinenuts and dill. Allow to infuse for half an hour before serving.