Courgette Carpaccio with Caper Pesto

Courgette Carpaccio, with Caper Pesto, Rucola and Almond Cheese.

Working with the seasons has so many advantages, it forces us to be creative. In Croatia we have lots of courgettes on Vis Island at this time of year, or Zucchini, as our American and Australian guests pointed out last night. Just a multi cultural marrow with many different names! Determined to find new ways to enjoy this vegetable we created a new vegan starter. We love it when an recipe experiment goes well and this one was a huge hit at dinner. Its super fresh, requires no cooking and the perfect starter after a day of being active. 

Courgette flowers
Courgette from our neighbours garden

Serves 4 

Ingredients

For the Courgette Carpaccio…

1 tbls olive oil

1 clove garlic

1 tbls fresh basil

Juice of a lemon

Salt and pepper

2 Courgettes

A handful of Rucola 


For the Caper Pesto..

Large bunch parsley and a handful of basil

100g sunflower seeds

Pinch of chilli flakes

Juice of 1 lemon

Salt and pepper to taste

100ml water

80ml olive oil

1 tablespoon nutritional yeast 

2 tablespoons of capers


For the  Almond Cheese..‍

100g Almonds

1 small garlic clove

50ml olive oil

Juice of half a lemon juice

50ml water

Large pinch of salt


Method

First make you cheese, by whizzing all your almond cheese ingredients in a blender until reasonably smooth. Allow the cheese to set in the fridge for at least an hour. 

Rinse out your blender and then whizz all your pesto ingredients, checking for seasoning and adding more salt, pepper and possibly chilli to taste. Put the pesto in the fridge to chill with the cheese.

You can use the blender again, you don’t even have to rinse it! Whizz all your carpaccio ingredients except for the courgettes and the rucola. Grate your courgettes and put them in a clean tea towel to squeeze out any excess water. Add the courgettes to a bowl and then add the rest of the blended ingredients to marinade the courgettes for about 30 minutes. 

To assemble, we put two spoonfuls of the marinaded courgettes on a plate, we use a chef’s ring to make it as beautiful as possible. Add a spoonful of the caper pesto, a small handful of fresh rucola leaves and then a slice of the almond cheese. It’s a very fresh, green and healthy looking dish that was a big hit with our guests, resulting in a pretty starter that also tastes delicious and is plant based. 

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