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Courgette Carpaccio

Courgette Carpaccio

Light fresh salad with tomato, chilli and fresh basil, topped with crunchy pomegranate seeds.

  • 0 - 30 Minutes
  • Easy
  • Serves 4




  • 2 packs Tilda Steamed Lime & Coriander Basmati
  • 4 small or 2 large courgettes
  • 1 beef tomato, chopped
  • 1 green chilli, deseeded and finely chopped
  • 1 avocado, chopped
  • Handful basil leaves, torn
  • 4 tbsp olive oil
  • Seeds from a pomegranate


  1. Heat the rice according to pack instruction and set aside

  2. Use a mandolin or vegetable peeler to thinly slice the courgettes

  3. Blend the tomato, chilli, avocado and basil in a bowl

  4. Divide the rice between 4 plates, top with the courgette slices

  5. Spoon over the tomato mix and drizzle with the olive oil

  6. Season with salt and pepper and sprinkle with the pomegranate seeds to serve