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Lime, sesame & coconut courgette carpaccio New-recipe-icon

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

  • Prep: 16 mins
    Cook: 4 mins
  • Serves 4, as a side
  • Easy
  • Serves 4, as a side
  • Easy
  • Calories 180
  • Carbohydrates 5
  • Saturated Fat 7
  • Sugar 4
  • Protein 6
  • Fat 14
  • Fibre 5
  • Salt 0

Nutrition per serving

  • Calories 180
  • Carbohydrates 5
  • Saturated Fat 7
  • Sugar 4
  • Protein 6
  • Fat 14
  • Fibre 5
  • Salt 0

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

Method

  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.

  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.

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