Zucchini carpaccio with ricotta, mint, almonds and multigrain bread

Ingredients

For 1 serving

• Zucchini250 g
• Ricotta120 g
• Cooked chickpeas80 g
• Almonds10 g
• Mint4 g
• Lemon zest2 g
• Lemon juice1 tablespoon
• Multigrain bread2
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, lactose, nuts,

In season: May – September

Method

1. Wash and trim the courgettes and slice them lengthways very thinly with a mandoline or vegetable peeler.
2. Lay them on a large plate and marinate for 10 minutes with the oil, lemon juice and a pinch of salt, until slightly softened.
3. Meanwhile, toast the almonds in a dry pan over medium heat for 2–3 minutes until fragrant, then roughly chop them. Drain and rinse the chickpeas.
4. Scatter the chickpeas, spoonfuls of ricotta, the almonds, torn mint and grated lemon zest over the courgettes.
5. Toast the multigrain bread for 2–3 minutes until crisp and serve it alongside.