LIME, SESAME & COCONUT COURGETTE CARPACCIO

Lime, sesame & coconut courgette carpaccio image

The freshness of this spiralized courgette carpaccio is the ideal counterpart for a spicy dish, so try eating this with curry or sticky ribs

Provided by Sophie Godwin - Cookery writer

Time 20m

Yield Serves 4, as a side

Number Of Ingredients 6

Ingredients

100g frozen shelled edamame beans
2 tbsp sesame oil
juice of 1 lime
3 courgettes , ends trimmed and spiralized into thin noodles
150g pack mixed radishes , cut into wedges
3 tbsp flaked coconut , toasted

Steps:

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.
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.

Nutrition Facts : Calories 180 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein