Zucchini Carpaccio
2 servings
30 minutes
From Dmitry Shurshakov
Calories320.5kcal
Proteins10.7grams
Fats23.2grams
Carbohydrates17grams
Baby courgettes
1
pc
Green peas
100
g
Lemon juice
15
ml
Tahini
10
g
Salt
to taste
Ground black pepper
to taste
Olive oil
20
ml
Pine nuts
20
g
Quail egg
2
pc
1
Blanch green peas and cilantro.
- Green peas: 100 g
- Fresh cilantro (coriander): 10 g
2
In a blender, mix 2/3 of the peas with tahini, olive oil, salt, pepper, and lemon juice.
- Green peas: 100 g
- Tahini: 10 g
- Olive oil: 20 ml
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 15 ml
3
Grill the zucchini.
- Baby courgettes: 1 piece
4
Place hummus made from green peas on a plate, add boiled quail egg, grate Parmesan cheese, season with salt and pepper, drizzle with lemon juice and olive oil, and add pine nuts.
- Green peas: 100 g
- Quail egg: 2 pieces
- Grated Parmesan cheese: 20 g
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 15 ml
- Olive oil: 20 ml
- Pine nuts: 20 g
