Ingredients
For the dressing
- 1 lime, squeezed
- 1/4 tsp Dijon mustard
- 6 tbsp olive oil
- salt and pepper
For the carpaccio
- 1/2 zucchini (around 400g), sliced thinly
- 30 g almonds + salt and olive oil to toast
- basil leaves
- parmesan cheese
Instructions
For the dressing
- Whisk or use a fork to mix the Dijon mustard, lime, salt and pepper.
- Add the olive oil in a drizzle while mixing constantly
For the carpaccio
- Toast the almonds with olive oil and salt in an oven at 180C for 5-10min or until golden and fragrant. Chop once cold.
- Arrange the zucchini slices on a plate and pour the dressing evenly on top.
- Grate the parmesan cheese or use a potato peeler to make flakes.
- Scatter the basil leaves, parmesan and chopped almonds on top.
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