Zucchini Carpaccio

zucchini carpaccio, pictured left

One of my favourite light and fresh appetisers. Simple to make but tastes sophisticated!

Ingredients

- 2 zucchinis

- 1 clove of garlic, thinly sliced

- salt

- freshly squeezed juice of 1/2 lemon

- 35 mL olive oil

- 5 mL honey

- 2 handfuls of arugula

- 15g toasted pine nuts

- zest of 1 lemon

- parmesan shavings

Recipe

1. Slice zucchini very thinly lengthwise with a mandoline or knife, sprinkle with salt and place in a colander

2. Layer zucchini in a shallow dish, adding garlic slices between the layers, pour over combined lemon juice and honey and marinate 30 minutes

3. Arrange zucchini on a large plate, removing garlic slices, top with arugula, roasted pine nuts, sprinkle with salt flakes and lemon zest, add a grind or two of black pepper and drizzle with olive oil

Note: I didn't have arugula, pine nuts or parmesan on hand when I took this picture (but it was still delicious), although it makes the recipe x100 tastier, I definitely recommend!