Carpaccio of courgette, melted goat’s cheese with lemon and honey

Serves 4 Starters and mains

Carpaccio Of Courgettes With Goat Cheese



  • 2 large courgettes
  • 60g baby spinach leaves
  • handful fresh basil leaves
  • 1 lemon
  • 21⁄2tbsp extra virgin olive oil
  • 2 sprigs fresh lemon thyme or savory, chopped
  • 200g goat’s cheese
  • 4tbsp clear honey
  • 4tbsp toasted pine nuts
  • 25g parmesan, shaved


Using a mandolin, very thinly shave the courgettes lengthways. Arrange the slices on serving plates, overlapping them to fit, if necessary. Take the courgette trimmings (there will be side pieces left) and grate them on a box grater, then arrange in the centre of each plate.

Grate the lemon zest and set aside. Squeeze the juice into a bowl and whisk in 2tbsp of the olive oil. Spoon around 1⁄2 of the dressing over the courgette carpaccio, then set the rest aside.

Preheat the grill to medium. Slice the goat’s cheese into rounds and arrange on a piece of oiled foil on a baking tray. Drizzle with the remaining olive oil and scatter over the reserved grated lemon zest, chopped thyme or savory and some black pepper. Warm under the grill for 30 seconds or so until just starting to soften.

Warm the honey in a small saucepan until it just starts to bubble. Remove from the heat. Slide the warm cheese onto the courgettes and scatter over the spinach and basil leaves, pine nuts and parmesan. Pour the remaining dressing over the top and drizzle the salad with the honey. Serve immediately.

Recipes, food and prop styling: Louise Pickford. Photography: Ian Wallace
Carpaccio Of Courgettes With Goat Cheese
Recipes, food and prop styling: Louise Pickford. Photography: Ian Wallace


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