Here’s a dish worth walking the plank for: zucchini carpaccio with Parmesan, pine nuts and a balsamic dressing. It’s full of goodness to stave off the threat of scurvy.
1 zucchini (courgette)
¼ cup (25g) grated Parmesan cheese
2 tablespoons pine nuts, toasted
Salt and freshly ground black pepper
For the Balsamic Dressing:
1 tablespoon extra virgin olive oil
1 tablespoon balsamic Vinegar
Trim off the ends of the zucchini (courgette), and then use a knife or mandolin (or a sword) to slice the zucchini lengthwise as thinly as you can. Lay the slices in a single layer on a platter.
To make the dressing, whisk the olive oil and balsamic vinegar together in a small bowl.
Drizzle the dressing over the slices of zucchini. Season with salt and pepper, and then generously scatter over the Parmesan cheese and pine nuts.
Serve alone as a starter or as a side to grilled fish or chicken.