Zucchini carpaccio with preserved lemon and feta

This no-cook vegetable carpaccio is one of my summer favourites. Zucchini or courgettes are such a great vehicle for flavour. The zucchini in this light tasty salad carry the saltiness of the feta and preserved lemons, the freshness of the chili, and the fragrance of the mint. This zucchini salad can be whipped up in less than ten minutes to make an elegant delicious little vegetarian starter or side salad.

As you will be using raw zucchini you will need tender young vegetables for this zucchini salad. The key is to very thinly slice the zucchini so that you get that carpaccio effect and they can absorb the flavours.

Zucchini carpaccio with preserved lemon and feta

Ingredients

Serves 2

• 2 young zucchini courgettes

• 50ml extra virgin olive oil

• 50g of feta, chopped or crumbled

• 1 red chili, finely chopped

• Rind of 1 preserved lemon, finely chopped

• A handful of mint leaves

• Salt and Pepper

Method

• Slice the courgettes as finely as possible using a mandolin or a peeler. Lay the courgette slices on a platter, drizzle with olive oil and season.

• Scatter the feta on top of the courgettes, then layer on the chopped preserved lemon, chopped chili and top with the mint leaves.

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