Lime, sesame & coconut courgette carpaccio
The freshness of this spiralized courgette carpaccio is the ideal counterpart for a spicy dish, so try eating this with curry or sticky ribs
- Prep:16 mins
Cook:4 mins
- Easy
Nutrition per serving
- kcal 180
- fat 14g
- saturates 7g
- carbs 5g
- sugars 4g
- fibre 5g
- protein 6g
- salt 0g
Ingredients
- 100g frozen shelled edamame beans
- 2 tbsp sesame oil
- juice of 1 lime
- 3 courgettes, ends trimmed and spiralized into thin noodles
- 150g pack mixed radishes, cut into wedges
- 3 tbsp flaked coconut, toasted
Method
Bring a small saucepan of salted water to the boil. Drop in the edamame beans and cook for 3–4 mins then using a slotted spoon plunge into a bowl of ice-cold water. Once completely cool, tip into a sieve and leave to drain.
Mix the sesame oil with the lime juice in a small bowl with a little sea salt. Lay the courgette ribbons on a sharing platter. Scatter over the mixed radishes and edamame beans then drizzle over the dressing and top with the toasted coconut.