Yellow Courgette Carpaccio with Toasted Almonds and Ricotta
I realize yellow courgettes are a bit of a luxury, but they are so beautiful, so I will indulge myself here! It’s important you pick small courgettes if you can, as they are better for eating raw. If you cannot find yellow ones, don’t worry, you can make this with green, or you could mix the two colours if you find both. This is a really quick starter or nice sharing dish for a pretty lunch.
Ingredients
- 50 g almonds raw, skin on
- 70 mL olive oil
- 1 lemon for juice
- 3 small yellow zucchini (courgette)
- 250 g Ricotta cheese
- fleur de sel
- pink peppercorns freshly ground
- fresh basil leaves for garnish
Instructions
- Crush the almonds, either in a food processor or in a plastic bag with a rolling pin. Put the almonds into a frying pan (skillet) over medium-high heat with some salt and roast them for a few minutes until crispy and a little smoky. Move them around regularly, so they don’t burn.
- Slice the courgettes very thinly lengthwise on a mandoline if possible.
- Make the dressing. Mix the oil with the lemon juice and season well with salt. Set aside.
- Put three-quarters of the dressing into a shallow bowl and add the courgette slices. Toss to coat well, but try not to tear them up as you move them. Leave to marinate for 10 minutes.
- Once marinated, place the courgettes on individual plates (everyone should have roughly four slices of courgette on their plate). Using a small spoon, place dollops of ricotta randomly over the courgettes. Sprinkle the crushed almonds over the top. Finish with a little more dressing, fleur de sel and pink pepper.
- Garnish with some torn basil leaves. If you are making a sharing dish, follow the same steps on one big platter – trust me, it’ll look so gorgeous.
Tried this recipe?Let us know how it was!