Zucchini Carpaccio by Steven Dolby

Click here for Recipe Conversion Charts




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)

Directions
MAKING

For Dressing:

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.

SERVING

4. Serve and enjoy!


iFood.tv

© STEVEN DOLBY