Courgette Carpaccio Salad

Ingredients for Courgette Carpaccio Salad

• 675g courgette (about 3 large)

• 1 1/4 teaspoons salt

• 230g rocket, stems discarded and leaves cut into 1/2-inch-wide strips (1450ml )

• 30g Parmigiano-Reggiano, coarsely grated (on large holes of a box grater

• 120ml )

• 3 tablespoons extra-virgin olive oil

• 1/4 teaspoons black pepper

• an adjustable-blade slicer

How to make Courgette Carpaccio Salad

Cut courgette crosswise into paper-thin slices with slicer.

Toss courgette slices with 1 teaspoon salt in a large colander set over a bowl and let drain 20 minutes.

Rinse courgette slices well, then drain, pressing gently on slices to extract any excess liquid. Pat courgette slices dry with a kitchen towel.

Put rocket greens in a large bowl. Sprinkle with 60ml Parmigiano-Reggiano and remaining 1/4 teaspoons salt. Drizzle 1 1/2 tablespoons of oil over greens and toss.

Arrange courgette slices over rocket greens, then drizzle with remaining oil and sprinkle with remaining 40g Parmigiano-Reggiano and pepper.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.