Courgette carpaccio, olives, capers, tomato and Le Gruyère AOP

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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

Ingredients

Metric

Imperial

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

3

To finish, grate over plenty of Le Gruyère cheese

First published in 2024

Bryn Williams trained in three of London’s most challenging kitchens, gaining a solid classical education as he worked. He offers highly accomplished dishes showcasing the very best produce that Wales has to offer.

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