Zucchini Carpaccio with kiwi fruit, macadamia and pecorino.
Prep time: 15 minutes | Cook time: N/A | Serves 4
Ingredients.
2 small zucchinis, sliced paper thin (using a mandoline)
1 kiwi fruit, peeled and diced into small cubes
⅓ cup raw macadamias, roughly chopped
1 ½ tablespoons (30ml) extra virgin olive oil
50g pecorino, finely grated
Sea salt and cracked pepper, to taste
5 thyme leaves, to garnish
Method.
1. Arrange the zucchini slices in a circular pattern on a large round platter, slightly overlapping each slice. Finish by placing one slice in the center of the platter.
2. Evenly scatter the diced kiwi fruit and chopped macadamias over the zucchini.
3. In a small bowl, combine the lime juice, olive oil, sea salt, and cracked pepper. Whisk until well combined.
4. Drizzle the lime dressing over the salad and then generously grate the pecorino cheese over the top.
5. Sprinkle with thyme leaves, additional sea salt, and cracked pepper to taste.
6. Let the salad sit for 20 minutes before serving to allow the flavours to meld.
