Carpaccio of Zucchini

Takes 25 minutes | Serves 4 |

Ingredients

4 zucchini
50 g semi-hard goat cheese
50 g roasted and chopped pistachios
0.5 clove garlic clove, crushed
1 tsp ginger
1 tsp honey
1 lemon, juiced
120 ml olive oil
1 pinch salt
1 pinch pepper
1 handful fresh mint leaves
1 handful fresh basil leaves
1 handful fresh coriander leaves

Steps

Prepare the Zucchini

• Cut the zucchinis lengthwise into thin, even slices.
• Leave the slices in salt for a few minutes to cure and soften.
• Drain the zucchinis in a colander. If they are too salty, soak them briefly in water, then dry them. Otherwise, place them directly on the presentation plate.

Assemble the Dish

• Lay the zucchini slices neatly side by side on the presentation plate.

Prepare the Vinaigrette

• In a bowl, mix the lemon juice, ginger, honey, finely crushed garlic, salt, and pepper.
• Slowly add the olive oil while whisking to emulsify the vinaigrette.

Dress the Zucchini

• Pour the vinaigrette over the zucchini slices and let them soften for a while.

Finish the Dish

• Sprinkle the roasted and chopped pistachios over the zucchini.
• Add fresh mint, basil, and coriander leaves.
• Finish with some finely grated goat cheese on top.