Zucchini Carpaccio with Goat Cheese, Walnuts and Fennel Pollen
Hands down my new favourite way to enjoy zucchini is this raw versions. Citrusy, light with the crunch from the walnuts, tang from the goat cheese and little hint of sweetness from the fennel pollen. It’s the perfect summer salad.
Zucchini Carpaccio with Goat Cheese, Walnuts and Fennel Pollen
1 medium zucchini, thinly sliced using a mandoline
2 tbsp fresh lemon juice
2 tbsp olive oil
Zest of one lemon
Fennel fronds (use sprigs of dill if you can’t find fennel)
¼ cup chopped walnuts, toasted
1 tsp fennel pollen
Goat cheese
Chive blossoms for garnish (optional)
Salt and pepper to taste
Layer sliced zucchini on a serving plate. Drizzle lemon juice and olive oil over the zucchini and sprinkle over the lemon zest, walnuts, fennel fronds, fennel pollen, goat cheese, and chive blossoms. Season with salt and pepper.