Starter - Spain
by Francisco Sarabia Grupo Oter (2019)
Number of people 2
Preparation 30"
For the carpaccio:
- 1/2 courgette/s
- 5 g of rocket
- 5 g of Parmesan shavings
- 2 cherry tomatoes
- 2 sun-dried tomato halves
- 1 scoop of mandarin orange sorbet
- A drizzle of olive oil
- Salt and pepper
For the pesto:
- 6 fresh basil leaves
- 1 teaspoon toasted pine nuts
- 4 tablespoons olive oil
- 1 very ripe tomato
- Salt and pepper
- To make the pesto: mix all of the ingredients in a food processor and set aside at room temperature.
- Thinly slice the courgette lengthwise with a paring knife and set aside with a drizzle of olive oil to soften the slices.
- Dress the plate with the pesto, arrange the thin slices of courgette on top, followed by the rocket, Parmesan and tomatoes. Season and add the finishing touch of a scoop of mandarin orange sorbet.
Did you know?
Courgettes are rarely eaten raw, however they are an excellent source of potassium, magnesium, phosphorous and fibre.
Nutritional advice
by La Academia Española de Nutrición y dietéticaSpanish Academy of Nutrition and Dietetics
This dish features the staples of a healthy diet, such as vegetables, aromatic herbs, nuts and extra virgin olive oil. In addition, eating raw food ensures you retain the full nutritional value of vegetables, such as vitamin C. This is an ideal starter to share or serve with a main course of pulses, fish, eggs, or lean meat.
The final step of seasoning with salt is optional, since the sauce and the cheese are already flavour enhancers.
