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Vegetable Harvest: Vegetables at the Center of the Plate

Zucchini Carpaccio with Avocado, Lemon Thyme, and Pistachio Oil

Page 214

(1 review)


Recipe Review

4th July 2019


This was surprisingly good. It should be a starter, I expect, but because the broiled fish was so fast, I served it as a second course. My lemon thyme was dried leaves from a plant that's given up the ghost. Wasn't crazy about the pistachio oil on its own, but the combination with lemon juice worked well. And the zucchini and avocado slices went well together. It was pretty on the table and tasted delicious.

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