Thinly Sliced Veg and Ham Platter
ready in 30 min.
- 1 lemon (zest and juice)
- 4 tablespoons olive oil
- 2 ¾ cups zucchini (finely sliced using a peeler or mandolin)
- 1.333 cups Parma ham
- 2 balls Mozzarella (drained and cut into thin slices)
- 0.333 cup sun-dried tomatoes (in oil, sliced)
- ½ cup Parmesan (shaved)
- pink peppercorns (freshly cracked)
- 1 handful Basil
Mix together the lemon juice and olive oil and season to taste with salt.
Arrange the courgette, ham and mozzarella in overlapping layers on a plate and arrange the lemon zest and tomato strips on top. Drizzle with the marinade and leave for the flavours to develop.
Before serving, garnish with shaved parmesan, pink peppercorns and basil leaves. Serve with chunks of fresh baguette if desired.