Lime, sesame & coconut courgette carpaccio
Recipe information
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Cooking:
16 min.
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Servings per container:
-
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Source:

Ingredients for - Lime, sesame & coconut courgette carpaccio

1. 100g frozen shelled edamame beans -
2. 2 tbsp sesame oil -
3. Juice of 1 lime -
4. 3 courgettes , ends trimmed and spiralized into thin noodles -
5. 150g pack mixed radishes , cut into wedges -
6. 3 tbsp flaked coconut , toasted -

How to cook deliciously - Lime, sesame & coconut courgette carpaccio

1. Stage

Bring a small saucepan of salted water to the boil. Drop in the edamame beans and cook for 3–4 mins then using a slotted spoon plunge into a bowl of ice-cold water. Once completely cool, tip into a sieve and leave to drain.

2. Stage

Mix the sesame oil with the lime juice in a small bowl with a little sea salt. Lay the courgette ribbons on a sharing platter. Scatter over the mixed radishes and edamame beans then drizzle over the dressing and top with the toasted coconut.