Courgette carpaccio with pecorino mint and pomegranate
Courgettes are so versatile and, when used raw, make a lovely starter or side salad. Make sure you use very fresh courgettes and slice them as thinly as you can. Ready to use pomegranate seeds are widely available in supermarkets all year round and not only look great, but also make a nutritious addition to this
simple, delicious dish.
Preparation time: 15 minutes
Portions: 4 serves
- 2 courgettes (zucchini)
- 4 tbsp extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1 garlic clove, very finely chopped
- 1 tbsp finely chopped fresh mint, plus a few extra leaves for garnish
- Sea salt, to taste
- 50 g/1¾ oz/⅓ cup pomegranate seeds
- 30 g/1 oz Pecorino, shaved
Using a vegetable peeler or a mandolin, slice thin slivers of courgette lengthways and set aside. Combine the olive oil, white wine vinegar, garlic and chopped mint, with some salt to taste, and whisk for a minute or so, until the mixture thickens slightly.Dip the courgette slices in the dressing, then arrange on a serving plate. Pour over the remaining dressing, scatter over pomegranate seeds and Pecorino shavings, then garnish with the extra mint leaves and serve.