Courgette carpaccio with tomato, Kalamata olives and a lemon, mint and parsley dressing Recipe

Courgette carpaccio with tomato, Kalamata olives and a lemon, mint and parsley dressing Recipe

  • 1 courgette, sliced into thin ribbons on a mandolin
  • 60g/2oz Kalamata olives, stones removed, chopped
  • 1 tomato, chopped
  • ½ lemon, zest and juice only
  • 1 small handful fresh mint, chopped
  • 1 small handful fresh parsley, chopped
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  1. Lay the courgette ribbons onto two serving plates in a single layer.
  2. Mix the rest of the ingredients together in a small bowl and drizzle over the courgette ribbons. Leave to marinate for ten minutes, then serve.
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