Courgette Carpaccio

A fresh, simple starter or light Summer lunch, this healthy dish is quick to assemble and full of flavour.

Ingredients

• 3 courgettes, very finely sliced with a mandolin

• 1 cup hazlenuts

• zest and juice of 1 lemon

• 1 handful of fresh mint leaves, roughly chopped

• 50g parmesan flakes

• 4 tbsp extra virgin olive oil

• 1 clove garlic, crushed

• Handful of rocket leaves

• Salt & Pepper to taste

Method

In a dry skillet on high heat, toast the hazelnuts, continuously swirling the pan until they are fragrant. Remove from pan and set aside to cool, then roughly chop them in halves.

In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, salt & pepper.

In a serving platter, arrange the finely sliced courgette ribbons & rocket leaves., Drizzle the olive oil mixture over the courgettes. Sprinkle the toasted hazlenut pieces and parmesan flakes over the dish, finishing with a final grating of lemon zest.