Zucchini/Baby Marrow Carpaccio





4 Zucchini
1 tbls extra virgin olive oil, plus extra to drizzle
2 tbls red wine vinegar
4 tsp capers
50g feta cheese – crumbled
1 tbls small fresh mint leaves, to garnish


Use a mandolin or sharp knife and thinly slice the zucchini/baby marrow on the diagonal. A Potato peeler also works well. Heat the oil in a small frying pan. Add the capers and fry for 2-3 minutes over medium heat until crisp. Transfer to a plate lined with kitchen towel to drain. Arrange the zucchini slices, slightly overlapping on a serving plate. Drizzle with extra olive oil and the red wine vinegar. Sprinkle over the fried capers and the feta cheese. Season with a good grind of black pepper and garnish with the fresh mint.


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