Cucumber, Radish And Ivy Gourd Carpaccio Recipe
Cucumbers, ivy gourd and radish are marinated in a luscious mixture and served with red pepper pesto.
- Total Cook Time 01 mins
- Cook Time 01 mins
- Recipe Servings4
Ingredients of Cucumber, Radish And Ivy Gourd Carpaccio
- 1 medium sized cucumber
- 3 ivy gourd/ tindli
- 1/2 medium white radish
- The cure:
- 1 tsp sugar
- 1/2 tsp salt
- 1 tsp vinegar
- 1 tsp dill
- 20 gm fennel sliced
- 1 tsp lemon juice
- 2 tsp olive oil
- 2 tsp scallion sliced
- Red pepper and peanut pesto:
- 1/2 roasted and peeled red bell pepper
- 30 gm toasted unsalted peanuts
- 1/2 tsp ginger chopped
- 1/2 green chilli chopped
- 2-3 Tbsp olive oil
- 1/2 red apple
- 1 tsp jaggery
- 1 Tbsp apple cider vinegar
- 1/3 cup coriander leaves chopped
How to Make Cucumber, Radish And Ivy Gourd CarpaccioHideShow Media
Wash and pat dry the cucumbers, tindli/ivy gourd and radish.
Slice lengthwise very finely to create long ribbons.
For the marinade:
Whisk the sugar and salt along with the vinegar, dill, sliced fennel, scallions and lemon juice.
Blend in the olive oil.
Pour the marinade over the vegetable ribbons and rest in the fridge for an hour or so.
Dress the ribbons of veggies on a plate and spoon some red pepper pesto and basil oil.
For the red pepper pesto:
Put all the ingredients into a blender and blitz into a coarse thick paste.