Zucchini Ricotta Carpaccio

Ingredients

• 2 medium zucchini
• 1 thin stalk of leek
• 0.5 bunch mixed herbs (e.g., parsley, dill, chives)
• 1 lemon
• Salt
• Pepper
• 3 tbsp oil
• 250 g ricotta
• 8 slices toasted bread

Instructions

1. 1.

   Wash the zucchini, shave into thin slices and arrange on a plate.

2. 2.

   Clean the leek and cut into thin rings; blanch in boiling water, then shock in cold water and drain well.

3. 3.

   Wash the herbs and finely chop or slice into fine rings. Distribute over the zucchini slices along with the leek rings.

4. 4.

   Squeeze the lemon and drizzle the juice over the salad, season with salt and pepper, and drizzle with oil.

5. 5.

   Sprinkle ricotta on top and serve the carpaccio with toasted bread.