Courgette Carpaccio

• 2 zucchini
• 1 bunch of coriander, chopped
• A handful of olives, chopped
• A handful of feta cheese, crumbled
• A handful of chopped red capsicum (can also use cherry tomatoes)
• 1 clove of garlic, finely chopped
• 1 lemon, juiced
• 3-4 tbsp olive oil

1. Put the zucchini in a pot of boiling water for about 1-2 minutes. Take it out and rinse it under cold running tap water. Slice the zucchini in very (very!) thin slices and place them on a plate. Make them look beautiful!
2. Finely chop the coriander, olives and garlic (or use a food processor!) into a 'pesto-proof' mash and add the lemon juice and olive oil. Mix well.
3. Garnish your zucchini slices with crumbled feta cheese, cilantro pesto and your chopped red pepper or cherry tomatoes.
4. Make sure you serve this at room temperature! Enjoy!

Tip: you can add drizzles of balsamic reduction, works really well.

If you have any leftovers make sure you store them in a sealed container in the fridge for tomorrow's lunch! This dish goes really well on rice or pasta.