After this delicious carpaccio follow you meal with:
Zucchini carpaccio with sundried tomatoes and sunflower seeds
Finely sliced courgettes with a delicious topping of sun-dried tomatoes and roasted sunflower seeds. The courgettes are cut as finely as possible, we like to use a mandolin for this (watch out for your fingers!). By adding lemon juice, they are cooked a little bit without losing their crunchy bite. Recommended for a sunny day, although we suspect that it will also be delicious in winter
Yield: 2
Equipment
- 1 mandolin
Materials
- 1 zucchini
- 1 lemon
- 50 g sunflower seeds
- 50 g sundried tomatoes in oil
- 50 g (Vegan) Parmezan cheese
- 1 handfull fresh basil
- olive oil, pepper, salt
Instructions
- Cut the washed zucchini into thin slices. We use a mandolin for this, but with a sharp cheese slicer or a food processor it also works. And if you have a very sharp knife and a little more time, you can also just cut the slices. The thinner the slices, the better we like it.
- Squeeze the lemon, remove the seeds.
- Toast the sunflower seeds by placing them in a dry frying pan over high heat. Stay with them and move the pan back and forth so they are toasted on all sides. Are you starting to smell the sunflower seeds and are they getting a little brown? Then they're done.
- Finely chop the sun-dried tomatoes.
- Place the zucchini slices in a large bowl and add a few spoonfuls of sun-dried tomatoes. Drizzle with lemon juice and a drizzle of olive oil. Season with salt and pepper and sprinkle with the sunflower seeds.