Vegetable carpaccio with salsa verde and almonds

all details

Fresh, crisp and light, this is the perfect pretty summer starter or light lunch.

Vegetable carpaccio with salsa verde and almonds
Photo: Marina Oliphant

Ingredients

  • 1 cup flat parsley leaves
  • 1 cup basil or coriander leaves
  • 1 garlic clove, crushed
  • 1 tbsp tiny salted capers, rinsed
  • 1 tbsp red wine vinegar
  • 5 tbsp extra virgin olive oil
  • Sea salt and pepper
  • 2 small, green zucchini
  • 2 small, yellow zucchini
  • 4 crisp, fresh pink-skinned radish
  • 2 tbsp almonds, toasted
  • 2 tbsp freshly grated parmesan
  • 1 tbsp pink peppercorns

Method

To make the salsa verde, whiz the herbs, garlic, capers and vinegar in a food processor until fine. With the motor running, gradually add three tablespoons of the olive oil. Taste for salt and pepper. Lighten with a dash of water or dry white wine.

Finely slice the green and yellow zucchini and the radish. Toss with the almonds in the remaining two tablespoons of extra virgin olive oil, sea salt and pepper and arrange in loose piles on four plates. Scatter with half the grated parmesan.

Spoon the salsa verde on top and finish with remaining grated parmesan and black pepper. Scatter with pink peppercorns and serve.

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  • Main Ingredients - Zucchini, Cheese, Nuts
  • Cuisine - Italian
  • Course - Starter/Entree

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we cooked this on friday and it was amaze balls... give it a go!!! Read more

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ozzodeano
Date and time
2 days ago

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Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

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ozzodeano
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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
2 days ago

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
2 days ago

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
2 days ago