Courgette Carpaccio with Olives & Mint

In-season courgettes are so sweet and tender they don’t even need cooking! Try them raw in our courgette “carpaccio” salad.

Serves 2-4


  • Lucy’s Classic House Vinaigrette
  • 2 large courgettes or 4 small
  • handful of pitted olives, roughly chopped
  • handful of fresh rocket
  • handful of fresh mint leaves, julienned
  • freshly shaved Parmesan
  • salt & pepper, to taste


  1. Using a sharp, Y-peeler, peel the courgette into wide ribbons then remove to a large salad bowl
  2. Add the olives, rocket & mint then pour over a generous amount of Lucy’s Classic House Vinaigrette and toss well.
  3. Divide between bowls or plates, sprinkle over fresh Parmesan shavings and finish with salt & pepper.
  4. Enjoy!