Courgette carpaccio, olives, capers, tomato and Le Gruyère AOP
Item 1 of 1
- Side
- 4
- 20 minutes
Although carpaccio is typically made with raw meat or fish, this version with courgettes is a great and refreshing alternative. Sun-dried cherry tomatoes and olives as well as plenty of Le Gruyère AOP cheese are a quick and easy way to give this easy dish a complex, savoury depth.
First published in 2024
discover more:
Ingredients
Metric
Imperial
- 2 large green courgettes
- 50g of capers
- 16 sun-dried cherry tomatoes
- 16 black olives, pitted
- sourdough croutons
- balsamic vinegar
- olive oil
- salt
- freshly ground black pepper
- Gruyère, for grating
SAVE RECIPE
Method
1
Slice the courgettes into 3mm thick slices on a mandolin then place on a plate with a slight overlap. Season with salt and pepper
2
Place the capers, tomatoes, olives and the croutons on top of the courgettes and drizzle with a bit of balsamic vinegar and olive oil
- 50g of capers
- 16 sun-dried cherry tomatoes
- 16 black olives, pitted
- sourdough croutons
- balsamic vinegar
- olive oil
3
To finish, grate over plenty of Le Gruyère cheese
- Gruyère, for grating
Brought to you by Le Gruyère AOP
Brought to you by Le Gruyère AOP
Follow Le Gruyère AOP
First published in 2024
DISCOVER MORE:
Brought to you by Le Gruyère AOP
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
