Strawberry Zucchini Carpacchio

Rinse the zucchini, remove the tip and the base of the stem. Cut the zucchini in half lengthwise and slice finely. Bring salted water to a boil in a saucepan on 3 or automatic heat 9 to 12, add the zucchini slices and bring to a boil for 1 minute. Remove, rinse with ice cold water and drain well.

Rinse the strawberries, remove the flower spikes and cut the fruit into very thin slices.

Arrange the zucchini and strawberry slices nicely on four plates. Stir through the salt, pepper, cider and oil and drizzle over the carpacchio. Brown the pine nuts in a frying pan without fat, turning over 2 or automatic heat 7-9, about 2 minutes. Remove, cool and pour over the carpacchio form. Garnish with chervil leaves.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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