Zesty Courgette Carpaccio

Good Pair Days (Roos Michels) -
  • 100g frozen edamame beans
  • 2 tbsp sesame oil
  • 1 lime, juice only
  • 3 courgettes, spiralized or peeled into ribbons
  • 150g radishes, sliced
  • 3 tbsp toasted coconut flakes
  • Drop the beans into boiling salted water and cook for 4 mins, before plunging into iced water to refresh. Drain in a sieve. Meanwhile, mix the oil with the lime juice and some sea salt. Lay the ribboned courgette onto a sharing platter, scatter with radish slices and the beans, and drizzle with your dressing. Top with toasted coconut, and enjoy.
4 mins
4 as a side