Ljupka Peev Naturopath, Nutrition, Herbal Medicine for women's health and fertility.
Zucchini

Zucchini & Fennel Carpaccio with Mint

A bright & colourful salad that is extremely easy to prepare & absolutely delicious.

Preparation time:  15 minutes
Cooking time: None
Serves: 4
Equipment:
  • Mandoline (for thinly slicing vegetables)
  • Grater
  • Chopping board & knife
  • Salad bowl
  • Jug or bowl
  • Mixing spoon

 

Ingredients

  • 500g green zucchini, thinly sliced into rounds or strips
  • 500g yellow zucchini, thinly sliced into rounds or strips
  • 1 large fennel bulb, thinly sliced
  • 100ml cold-pressed, extra virgin olive oil
  • 1 lemon, finely grated rind & juice
  • ¼ cup mint leaves, finely chopped
  • 100g shaved parmesan or pecorino cheese
  • salt & pepper

 

 Method

1.

Mix together the zucchini and fennel in a bowl.

2.

Combine the oil, lemon juice and rind, mint, and salt and pepper to taste. Pour mixture over zucchini and fennel. Leave aside for 10 minutes or more.

3

Before serving, add the cheese and mix to combine.

Serve as a side to grilled fish, chicken or meat

 

Gluten Free, Recipes, Vegetarian
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