Summer Time Easy Courgette - Zucchini Carpaccio

Ingredients

• 3-4 small hard courgettes (zucchini)
• 100 g parmesan cheese, fresh shavings
• 30 g pine nuts
• 2 tablespoons olive oil (or 2 tablespoons of hazelnut or walnut oil)
• 1 tablespoon hazelnut oil (or walnut oil)
• 12 pitted black olives
• 1/2 bunch fresh parsley
• pink peppercorns
• salt and pepper, to taste

Directions

1. 1

   Wash the courgettes, dry them in kitchen paper, cut off the ends, slice them as thinly as possible and arrange them in layers on a plate. Or, you can peel them into long strips with a potato peeler, vegetable peeler, or a mandolin.

2. 2

   Pour the both types of oil evenly over the courgettes. Thinly slice the parmesan into shavings and spread over the courgettes. Sprinkle the pine nuts, black olives, a few crushed pink peppercorns ver the top and season to tate with salt and black pepper.

3. 3

   Wash, dry and finely snip the parsley; sprinkle over the courgettes and serve immediately with fresh crusty bread.

4. 4

   TIP: The same recipe can be prepared in the following way: leave the courgette slices to marinate in a mix of olive oil, lemon juice, garlic, chives, salt and pepper for 12 hours.

5. 5

   When it's time to serve, drain the courgette slices, place them on individual plates and finish with a garnish of parmesan, pine nuts and black olives.