Components

• 1 courgette, sliced
• olive oil
• sea salt
• newly ground pepper
• 3 sun-dried tomatoes, cut into strips
• 2 tablespoon fresh basil
• 100 g lettuce
• 250 g tenderloin of beef, cut into really thin pieces
• 50 g salted macadamias

Preparation

Sprinkle the pieces of courgette with a little olive oil and sea salt. Prepare them on each side for approx. 3 minutes. on a frying pan/ grillpan. Put them on a plate and include the sun-dried tomatoes, basil, salt, pepper and a dash of olive oil.

Delegate marinade for approx. 30 minutes. at space temperature level. Get rid of the courgettes from the marinade. Utilize the marinade as dressing.

Mix the lettuce with 2 tablespoon dressing and spread out onto the plates. Location the pieces of tenderloin and courgette on the lettuce. Sprinkle the remainder of the dressing over the carpaccio and spray on the macadamias.