As the summer heat elevates Pitta Dosha, it’s important to nourish the body with light and cooling foods. This hearty yet balancing dish combines seasonal vegetables with fresh herbs to pacify excess heat and support digestion. Perfect for a summer picnic!
Pitta-reducing ingredients for the summer: artichoke, zucchini, cauliflower, pomegranate, agave syrup, sunflower seeds, olive oil, coriander, mint and dill.
For two to four servings.
Zucchini and Artichoke Carpaccio:
- 300 g yellow and green zucchini
- ¼ cauliflower
- 1 jar of artichokes in brine (120 g)
- 2 tbsp olive oil
- ¼ tsp salt
- Pepper to taste
Wash and dry the zucchini, then cut them into 0.5 cm thick slices. Place in a bowl, season with salt and pepper, the olive oil and mix well. Leave to stand for 15 minutes, then place in a sieve and drain off the liquid.
In the mean time, pre-heat the oven at 180°C/350°F.
Line a baking tray with baking paper and spread the zucchini slices on it. Bake in the oven at 180°C for 10 minutes. Then leave to cool.
Break the cauliflower into small florets and blanch for 5 minutes. Shock in ice water immediately after cooking, then drain.
Place the artichokes in a sieve, drain and rinse, then cut in half or quarters.
Dressing:
- 1 clove of garlic, minced
- Juice of 1 lemon
- Zest of ½ lemon
- 6 tbsp olive oil
- ¼ tsp Salt
- Pepper to taste
- 1 tsp pomegranate molasses or agave syrup
- 1 tsp roasted coriander, ground
Place all the ingredients in a bowl and whisk.
To assemble:
- ½ bunch fresh herbs or choice: parsley, mint, and/or dill
- 1 tbsp sunflower seeds, pan-roasted
- 1 tbsp pine nuts, pan-roasted
Arrange the zucchini in alternating colours on a platter, scatter the artichokes and cauliflower on top and drizzle with the sauce. Roughly chop the fresh herbs and arrange on top of the carpaccio, finish off with a sprinkle of roasted sunflower seeds and pine nuts.
Bon Appétit!
