Courgette Carpaccio With Parmesan, Walnut And Crispy Caper Berries

If you’re growing courgettes then it is safe to say you are probably going to be looking up a lot of courgette recipes. Courgettes are an extremely prolific plant and allows you to try new flavours and combinations. This dish by Katie Sanderson is sure to be a dish you won’t regret trying.

Ingredients

  • Courgette yellow and green if possible
  • Parmesan
  • 4 Walnuts roasted
  • Capers drained and dried,1 jar
  • Good quality olive oil
  • Sunflower oil for deep frying

Step 1 - Cook

Mandolin the courgettes so you have disc shapes about the thickness of a coin but really its up to taste or slightly elongated ovals. Marinate the courgettes in olive oil and salt and pepper and leave to soak up the oil for 2-5 min. In a small pot add some sunflower oil, drain the caperberries and pat dry with a tea towel. Once the oil is hot add the berries and be ready with a slotted spoon. They will flower open. Lay the courgette discs out on a plate then microplane some parmesan and some roasted walnut on the top. Add the fried caper berries and some parsley.

Step 2 - Serve

Great served alongside a Heirloom tomato salad and some crunchy bread.

Ingredients

  • Courgette yellow and green if possible
  • Parmesan
  • 4 Walnuts roasted
  • Capers drained and dried,1 jar
  • Good quality olive oil
  • Sunflower oil for deep frying

Step 1 - Cook

Mandolin the courgettes so you have disc shapes about the thickness of a coin but really its up to taste or slightly elongated ovals. Marinate the courgettes in olive oil and salt and pepper and leave to soak up the oil for 2-5 min. In a small pot add some sunflower oil, drain the caperberries and pat dry with a tea towel. Once the oil is hot add the berries and be ready with a slotted spoon. They will flower open. Lay the courgette discs out on a plate then microplane some parmesan and some roasted walnut on the top. Add the fried caper berries and some parsley.

Step 2 - Serve

Great served alongside a Heirloom tomato salad and some crunchy bread.