Carpaccio Of Courgette And Crushed Peas With Melted Goat’S Cheese, Honey And Lemon
Prep / cook
10 / 10minCalories
320kcalA fresh, vibrant dish ready in minutes
This beautiful carpaccio is proof that simple ingredients can feel really special. Thinly sliced courgette and sweet crushed peas are topped with melted goat's cheese, a drizzle of honey, and a squeeze of lemon for a dish that's as pretty as it is delicious. It's ready in just 10 minutes, so it's perfect when you want something impressive without the fuss.
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Sea Salt Flakes & Freshly Ground Black Pepper Olive Oil Clear Honey Pine Nuts, Toasted, To Serve
5 min
Slice the goat’s cheese and arrange on a piece of greaseproof paper on a baking tray. Drizzle with the honey and remaining olive oil and scatter over the chopped thyme and season with some freshly ground black pepper. Pop under the grill until just starting to melt.
5 min
Preheat the grill to Medium
10 min
Thinly shave the courgettes widthways using a mandolin, grating any leftover pieces. Cook the peas in boiling salted water according to pack cooking instructions, drain and place in iced cold water. Once cooled, drain and crush slightly. Mix the peas with the courgette slices.
5 min
Zest and juice the lemon, putting the zest to one side. Put the lemon juice and zest into a bowl, whisk in 2 tbsp olive oil and season with salt and pepper. Spoon half over the courgette and pea mixture.
5 min
Put the warm cheese onto the courgette and pea mixture and scatter over the spinach, basil, pine nuts and rocket. Pour the remaining dressing over the top and serve immediately.
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