Courgette Carpaccio
Light fresh salad with tomato, chilli and fresh basil, topped with crunchy pomegranate seeds.
- 16 - 30 Minutes
- Easy
- Serves 4
Method
Ingredients
Ingredients
- 2 packs Tilda Steamed Lime & Coriander Basmati
- 4 small or 2 large courgettes
- 1 beef tomato, chopped
- 1 green chilli, deseeded and finely chopped
- 1 avocado, chopped
- Handful basil leaves, torn
- 4 tbsp olive oil
- Seeds from a pomegranate
How to make Courgette Carpaccio
-
Heat the rice according to pack instruction and set aside
-
Use a mandolin or vegetable peeler to thinly slice the courgettes
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Blend the tomato, chilli, avocado and basil in a bowl
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Divide the rice between 4 plates, top with the courgette slices
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Spoon over the tomato mix and drizzle with the olive oil
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Season with salt and pepper and sprinkle with the pomegranate seeds to serve
