Courgette Carpaccio With Parmesan, Walnut And Crispy Caper Berries

Serves 2

5 minutes

About the recipe

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.

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
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.

Step 2
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 3
Great served alongside a Heirloom tomato salad and some crunchy bread.