Slendier Carpaccio

| Serves : 4 |

Weight Loss Never Tasted So Good

57 delicious calorie clever Slendier recipes.

Get the free Ebook Now

Ingredients

  • 1 pack Slendier lasagna sheets
  • 1 Red capsicum (about 270g), remove seeds and roughly chop
  • 1.5 TBSP rice vinegar or lemon juice
  • 1 TBSP maple syrup or other sweetener
  • 1 TBSP extra virgin olive oil
  • 2 tsp salt
  • A handful of your favourite freshly chopped herbs (I like basil, parsley and oregano), plus extra for garnishing

Directions

  1. Prepare Slendier Lasagna according to pack instructions and set aside.
  2. Place all the ingredients except the lasagna sheets in a food processor and process until well mixed. It doesn’t need to be totally smooth.
  3. Marinate the lasagna sheets with the mixture.
  4. Leave at least for 1 hour.
  5. Arrange the sheets on a plate and sprinkle with chopped herbs.

Top Tip: It is also nice to serve with baby salad leaves. The Slendier will be melted completely after three days so please eat within two days.

Yoshiko has a life-long passion for food and strongly believes that we really are what we eat. For nearly 20 years, she has been sharing her knowledge of cooking and the food industry as a cooking teacher in both Japan and Australia. She is an author of internationally published books Cooking with Soy & Japanese Superfoods, and runs cooking classes using Japanese superfoods in Bondi Junction, Sydney.

Check out her cooking class and blog www.cookingwithyoshiko.com

Or connect with her Facebook | Youtube | Instagram