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

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook

Method


  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.

Ingredients

  • 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

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

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