Zucchini Carpaccio

Ingredients

• 1 lime, (squeezed)
• 1/4 tsp Dijon mustard
• 6 tbsp olive oil
• salt and pepper
• 1/2 zucchini (around 400g), (sliced thinly)
• 30 g almonds (+ salt and olive oil to toast)
• basil leaves
• parmesan cheese

Instructions

1. 1

   --- For the dressing ---

2. 2

   Whisk or use a fork to mix the Dijon mustard, lime, salt and pepper.

3. 3

   Add the olive oil in a drizzle while mixing constantly

4. 4

   --- For the carpaccio ---

5. 5

   Toast the almonds with olive oil and salt in an oven at 180C for 5-10min or until golden and fragrant. Chop once cold.

6. 6

   Arrange the zucchini slices on a plate and pour the dressing evenly on top.

7. 7

   Grate the parmesan cheese or use a potato peeler to make flakes.

8. 8

   Scatter the basil leaves, parmesan and chopped almonds on top.