Carpaccio with marinated courgette and macadamias
Ingredients
- 1 courgette, sliced
- olive oil
- sea salt
- freshly ground pepper
- 3 sun-dried tomatoes, cut into strips
- 2 tbsp fresh basil
- 100 g lettuce
- 250 g tenderloin of beef, cut into very thin slices
- 50 g salted macadamias
Preparation
Sprinkle the slices of courgette with a little olive oil and sea salt. Cook them on each side for approx. 3 min. on a griddle / grillpan. Place them on a plate and add the sun-dried tomatoes, basil, salt, pepper and a dash of olive oil.
Leave to marinate for approx. 30 min. at room temperature. Remove the courgettes from the marinade. Use the marinade as dressing.
Mix the lettuce with 2 tbsp dressing and spread onto the plates. Place the slices of tenderloin and courgette on the lettuce. Drizzle the rest of the dressing over the carpaccio and sprinkle on the macadamias.
Nutritions
- Carbs
- 6 g
- 2 %
- Fats
- 20 g
- 29 %
- Protein
- 19 g
- 38 %
- Kcal
- 285
- 14 %
- Sat. fat
- 4 g
- 20 %