Carpaccio of raw courgette

  • 2 courgettes (about 750g total), sliced into paper-thin rounds
  • Salt and freshly ground black pepper
  • Extra virgin olive oil
  • 1/2 lemon, juiced
  • 1 young leek, white and light green parts only, sliced paper-thin into rings, thoroughly cleaned
  • 1/4 cup chopped fresh herbs, such as parsley, dill, chives, chive blossoms
  • 1 cup ricotta cheese
  • Fresh mint leaves, for garnish (optional)
1) Arrange the courgette slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a three-count of olive oil and the lemon juice.

2) Put the courgette into the refrigerator for about 10 minutes to give the flavours a chance to penetrate. Remove from the refrigerator, scatter with leeks then sprinkle with the herbs.

Garnish with the ricotta cheese and mint leaves, if using. Serve.

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