Courgette Carpaccio with Lemon and Parmesan

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Using a vegetable peeler or mandoline, cut 2 courgettes into wafer-thin slices and lay them out on a plate.

2. 2

   Drizzle with the juice of 1 lemon and 1 tbsp olive oil, season with salt and leave to marinate for 5 minutes.

   5:00
3. 3

   Toast 15 g pine nuts in a dry frying pan until golden brown.

4. 4

   Sprinkle with 30 g Parmesan shavings and the pine nuts and serve straight away.