Lime, sesame & coconut courgette carpaccio
Ingredients
- Step 1 100g frozen shelled edamame beans
- Step 2 2 tbsp sesame oil
- Step 3 juice of 1 lime
- Step 4 3 courgettes , ends trimmed and spiralized into thin noodles
- Step 5 150g pack mixed radishes , cut into wedges
- Step 6 3 tbsp flaked coconut , toasted
Calories: 180
Carbohydrate: 5 g
Protein: 6 g
Fat: 14 g
Cook time: 20 minutes
Prep time: 16 minutes
Total time: 36 minutes
Servings: 4
TAGS
Side Dish
Starter
2 of 5-a-day
Carpaccio
Courgette
Edamame
Folate
Gluten free
Quick
salad
Side salad
Sophie Godwin
Spiralized
Spring
Vegan
Vegetarian
Directions
- Step 1 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.
- Step 2 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.