Courgette carpaccio

Use the mandoline to make lengthwise thin slices of a young courgette

Whisk 35 ml extra virgine olive oil with 1 tsp lemon zest plus 2 tsp juice and season with salt and black pepper

Start plating with the courgette slices, simple or more creative, cover them with rucola leaves and grated Parmesan and finish with the dressing and more black pepper

(Here Valli Little's recipe in Dutch)