Lemony courgette carpaccio

The idea of this salad is to marinate the courgette – in fact, I think this is one of the best ways of eating courgette as I often find when I cook it it goes limp and soggy.

You can experiment with using different kinds of cheese. Instead of the parmesan you could try Ossau Iraty, or, here in Sardinia an enthusiastic lady serving at my local deli counter recommended a matured Ovicaprino Juncu – a wonderful combination of sheep and goat milk cheese made as a sort of pecorino. It’s quite strong but the lemon in the dressing tames it into an interesting submission.

Ovicaprino Juncu

This goes very well as a lunch with salami and warm focaccia…. Or alternatively serve it with white fish fillets and fried potatoes.

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