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Baby leaf and courgette carpaccio



Ingredients (2 people)

Courgette carpaccio

  • Olive oil 10ml
  • Courgette 100g
  • Carrots 100g
  • Cherry tomatoes 200g
  • Baby leaves 100g
  • Kale 100g
  • Raspberries 100g

Carpaccio dressing

  • Beetroot oil 30ml
Difficulty: Easy
Preparation time: 10 min.
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Method

Courgette carpaccio

  • Finely slice the courgette with a knife or mandolin and place in cold water to keep crisp.
  • Put the baby leaves in a bowl and set aside.

Place all the ingredients together, whisk and set aside.

  • Place all the ingredients together, whisk and set aside.

What you'll need

  1. 20 cm saucepan
  2. Sharp knife
  3. Colander
  4. Slotted spoon
  5. Tray
  6. Peeler
  7. Non-stick frying pan
  8. Chopping board
  9. 1 litre tupperware container
  10. Blender
  11. Large whisk
  12. Wok

Preparation

  1. Drain the courgette to remove excess water.
  2. Dry the baby leaves.
  3. Prepare the beetroot oil in a bottle.

Serving

  1. Place the courgette in the middle of the plate, fanning out to make a rose-like shape.
  2. Drain the vegetables and arrange harmoniously on the plate.
  3. Add the baby leaves around the courgette.
  4. Drizzle the beetroot oil over the vegetables.

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