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.
Slice the courgettes into 3mm thick slices on a mandolin then place on a plate with a slight overlap. Season with salt and pepper
Place the capers, tomatoes, olives and the croutons on top of the courgettes and drizzle with a bit of balsamic vinegar and olive oil
To finish, grate over plenty of Le Gruyère cheese
Please sign in or register to send a comment to Great British Chefs.