Courgette carpaccio

A simple salad that looks stunning on the plate. A mix of courgette colours, fragrant mint and salty ricotta salata make this a feast for the senses

  • Prep:10 mins
    no cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 185
  • fat 12g
  • saturates 5g
  • carbs 4g
  • sugars 3g
  • fibre 2g
  • protein 13g
  • salt 1g


  • 1-2 courgettes (a mix of yellow and green ideally)
  • handful mint leaves
  • handful toasted pine nuts
  • finely grated zest and juice of 1 unwaxed lemon
  • handful wild rocket
  • 50g ricotta salata, pecorino or Parmesan (or vegetarian alternative), shaved


  1. Cut the ends off the courgettes to make them each about 12cm long. Use a mandolin or swivel blade peeler to shave 4 thin slices from each courgette (use the offcuts and leftovers for another dish). Arrange the courgettes, overlapping, over two plates (alternating the colour if you’ve used yellow and green) and trim the edges on the plate to make perfect rectangles. Season with flaky sea salt and half the lemon juice. Set aside.

  2. Stack the mint leaves together, roll tightly, then finely shred. Scatter the mint, pine nuts and rocket over the courgettes, then drizzle everything generously with olive oil and more lemon juice. Scatter over the cheese, finish with the lemon zest and serve.

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