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Zucchini and rocket carpaccio with kale pesto recipe
- Cuisine: Italian
This recipe uses all organic ingredients.
Ingredients
Flat Bread
1 kg organic spelt flour
30g salt
30g fresh yeast
30g sugar
1/2 cup oil
1 cup warm water
Extra warm water
Kale and Mixed Seed Pesto
5 cups fresh kale
5 cloves braised garlic
1/2 cup mixed toasted seeds & nuts (sesame, sunflower, pine nuts and almonds)
1 1/2 lemons or limes, juiced
1/4 cup olive oil
1/4 cup flaxseed oil
Salt
Zucchini and Rocket Carpaccio
3 large organic zucchini, thinly sliced
1 clove organic Russian (elephant) garlic, chopped
1/2 lemon, juiced
Extra virgin olive oil
2 good handfuls of organic rocket
1 handful of organic flat leaf parsley, chopped
1 handful organic mint, chopped
Parmesan thinly shaved
Salt & freshly ground pepper
Preparation
Flat Bread
Mix warm water, yeast and sugar until dissolved, leave in a warm place to ferment and bubble. (approx 15 mins)
Blend flour and salt. Add yeast mixture and oil to flour and mix until combined. Add enough water to flour until dough pulls away cleanly from the sides of the bowl.Leave to prove in a warm place until doubled in size. (approx 15-20 mins)
Knock back dough and knead for approximately 5 minutes until smooth and elastic. Take small amounts of dough, roll into balls then flatten with a rolling pin to about 3-4mm thick.
Heat a grill plate or fry pan and cook the flat bread on both sides until golden.
Other options
Roll dough around fillings such as pesto, dried tomatoes, parmesan, ham and place into muffin trays in hot oven (180-200C)
Use as a pizza dough, or roll into loaves and bake until hollow when knocked.
Pesto
Place fresh kale and garlic into food processor and blend roughly. Add seeds and nuts, lemon or lime juice, and blend until combined. With the motor running, gradually add the olive oil until a smooth paste is obtained, stir in the flaxseed oil.
Season to taste and store in the refrigerator until served.
Zucchini Carpaccio
Marinate the zucchini with chopped garlic, lemon juice, olive oil, salt and fresh ground pepper for approximately 20-30 minutes.
Toss the rocket with the marinated zucchini and fresh herbs. Top with shaved parmesan and pour over the remaining dressing.
If you enjoyed this Zucchini and rocket carpaccio with kale pesto recipe then browse more Italian recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
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| 2. | Cellar 47 | Shepparton | |
| 3. | Valentino's | Northbridge | |
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| 5. | Benny's Bar & Cafe | Fremantle | |
| 6. | Universal Bar | Northbridge | |
| 7. | Arch Rival | Palmerston | |
| 8. | Railway Hotel | Fitzroy North | |
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| 10. | Morning Star Estate | Mt Eliza |
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