Courgette Carpaccio with Parmesan

Yellow and green small courgette are the star of this dish. It is a great summer dish.

The fresh roasted pine nuts are giving the right amount of toasted goodness and the Parmesan brings the saltiness to this recipe. It is important to use a mandoline to cut 2 mm discs. When are they thicker, the taste is not the same. The mouthfeel changes.

You can prepare it as a salad for a large amount of people, just serve it without spreading it out on each plate. My recipe is just for one.

Recipe:
125 g green courgette
125 g yellow courgette
1/2 lemon juiced
1/3 Bunch of fresh basil
20 g pine nuts
20 g Parmesan
3 tbsp olive oil
Salt and pepper
Some dried salad herbs

Use a speed peeler for the Parmesan and make strips.
Rip the basil leaves.
Toast the pine nuts.
In a bowl mix the dressing and toss the slices in. Add basil and start to plate it.
Parmesan shavings and pine nuts on top.