Courgette & Fennel Carpaccio
In the past couple of weeks, I have relished exploring my new Parisian neighbourhood & its innumerable food spots - each one better than the next. But when in need of a bit of quiet time, nothing beats a simple night-in savouring some of my favourite homemade basics. With Spring greens making their way onto market stalls right about now, it’s time to bring back one of my all-time favourites: this Courgette & Fennel Carpaccio.
Tangy, fresh & filled with all sorts of green veg, this one’s a keeper in my book! Marinated in a tangy citrus, fennel seed & cumin sauce, the thinly sliced veggies are then garnished with some toasted pine nuts & a handful of fennel leaves. A light & flavoursome starter or side to the warm days ahead! Enjoy!
- Vegan Recipe -
COURGETTE & FENNEL CARPACCIO
2 courgettes
1 fennel bulb, reserved fronds
1 kohlrabi*
1 handful of arugula**
Juice & zest of ½ lemon
Juice & zest of ½ orange
1 teaspoon of fennel seeds, ground
½ teaspoon of cumin
7 tablespoons of extra virgin olive oil
Handful of pine nuts, toasted
Freshly grated pepper
Fleur de sel
Wash the courgettes, fennel, kohlrabi and arugula leaves.
Halve the courgettes lengthwise and thinly slice them on a diagonal.
Quarter the fennel and thinly slice it.
Peel the kohlrabi and julienne it (cut into thin matchsticks).
Add the lemon juice and zest, orange juice and zest, ground fennel seeds, cumin, olive oil, pepper and fleur de sel into a small bowl. Mix until combined.
Add the courgettes, fennel, kohlrabi and arugula to a salad bowl.
Drizzle the citrus sauce over the veggies and garnish with the toasted pine nuts and reserved fennel fronds.
Notes: *You can sub. the arugula leaves for other types of peppery salad leaves.
**You can sub. the kohlrabi for radish or turnips.
YOU MIGHT ALSO LIKE…
