Zucchini Carpaccio by Steven Dolby
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80g Zucchini peeled (per person)
1/3 Cup olive oil
2 Tbsp balsamic vinegar
2 Tsp honey
1 Garlic clove (minced)
Salt (to taste)
35g Toasted hazelnuts
1 Bird's eye chili (sliced)
Fresh mint (to taste)
Feta cheese (to taste)
Sea salt & ground black pepper (to taste)
1. In a bowl, combine olive oil, balsamic vinegar, honey, and garlic. Whisk well and season with salt.
2. On a plate, lay zucchini and drizzle dressing (as needed) on top. Set aside for 5 minutes.
3. Sprinkle chilli, hazelnut, mint, sea salt, pepper, and feta cheese on top on zucchini.
4. Serve and enjoy!
© STEVEN DOLBY