This week I’ve been galavanting around Menorca with my friend/partner in crime Philippa. We drank all the wine and beer the little island had to offer, until I rather unceremoniously fell down a flight of marble stairs – SPLAT! With severely bruised legs and ego, I shook off the do-gooders attempting to peel me off the floor and hobbled angrily to the bar with my friends laughter still ringing in my ears. I spent the rest of the holiday covered in bags of ice and drinking away my shame – so all in all, a very successful holiday!
Anyhoo, since returning home, I’ve been busy licking my wounds and stuffing shop-bought stuffed-crust pizzas into my mouth to cheer myself up. That was until I realised I couldn’t remember the last time I ate a single vegetable. So yesterday, I ran/hobbled to the shop and bought myself a giant courgette and ate it raw, slathered in olive oil and goats cheese. Fortunately for me, courgettes are high in magnesium, which supposedly helps to heal bruising and inflammation, so I’ll only have to eat a thousand more before my legs start resembling legs again.
Courgette carpaccio with goats cheese
Serves 8 as a side / Hands on time 5 mins / Total time 5 mins / V Gf
2 large courgettes, peeled into ribbons
Juice of 1 lemon
2 tbs extra virgin olive oil
Sea salt flakes
Handful fresh Dill, roughly chopped
70g vegetarian soft goats cheese (optional) – I used Sainsbury’s Abergavenny goats cheese
1. Using a potato peeler, peel the 2 courgettes into ribbons and put in a large bowl. Squeeze over the lemon, 2 tbs of extra virgin olive oil and sprinkle over a large pinch of salt.
2. Add the chopped dill and give it a good mix (being careful not to break up the courgette ribbons). Once everything is nicely dressed, pour out onto a large platter and dot with hunks of goats cheese. Drizzle with more extra virgin olive oil and serve.
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V – Vegetarian Gf – Gluten free