Tomato Carpaccio with Zucchini

On a plate arranged slices of tomatoes, zucchini topped with a dressing of olive oil, rocket leaves and garlic, garnished with grated parmesan.

Ingredients:

120 g rocket 60 g rocket parmesan 120 ml olive oil 8 pcs of tomatoes 3 pcs garlic cloves 1 pc of larger zucchini

Procedure:

1. Set aside a few rocket leaves for decorating, chop the rest roughly
2. Finely chop the peeled garlic, grate the parmesan cheese on a coarse grater (set aside some for sprinkling on the finished carpaccio)
3. Mix the chopped rocket, chopped garlic, parmesan and olive oil until a smooth vegetable dressing is formed
4. Cut the tomatoes and zucchini into slices, arrange them alternately on plates in a fan, pour the mixed dressing over them
5. Finally, sprinkle the plates with parmesan cheese and garnish with rocket leaves.