Courgette carpaccio with feta and preserved lemon

For this vegetable carpaccio, raw courgettes are simply sliced into wafer-thin ribbons, then dressed with olive oil, fleur de sel and preserved lemon. The feta brings a salty edge, the basil or mint a note of freshness.

A light plate, perfect for a summer lunch or a simple, elegant starter.

Ingredients for 4

• 2 slim, very firm courgettes
• 150g feta, ideally a firm, full-flavoured one
• 1 Moroccan-style preserved lemon
• 1 unwaxed lemon, for zesting
• 2 to 3 tbsp fruity olive oil
• A few fresh basil or mint leaves
• Fleur de sel and freshly ground black pepper

Method

1. Wash the courgettes well, then slice them lengthways into wafer-thin ribbons with a mandoline or a vegetable peeler.
2. Arrange the ribbons in a rosette on each plate. Drizzle with olive oil, then season with fleur de sel and pepper.
3. Finely chop the preserved lemon, removing some of the pulp if needed. Scatter it over the courgettes with a little fresh lemon zest.
4. Crumble the feta generously into the centre of each plate and add a few basil or mint leaves.
5. Serve well chilled, with good country bread or toasted focaccia.

Which wine to serve?

Fresh and gentle, this vegetable dish calls for a balanced white with floral, fruity notes.

• The Evasion 2024 cuvée from Domaine Terra Vecchia: a white from Corsica, the Île de Beauté, with quince, pear and mirabelle plum on the nose and a supple, tender palate that suits the gentle flavour of the courgette without smothering the feta.