Charred Zucchini Carpaccio with Pine Nut Cream and Basil Oil

Using a mandoline set to exactly 1mm, slice 3 medium raw zucchinis lengthwise into paper-thin ribbons, then lay them flat on a clean kitchen towel to absorb excess surface moisture.

Arrange the zucchini ribbons on a heatproof surface and pass a culinary blowtorch evenly over them at a distance of 10 cm for 1 to 2 seconds per section until lightly charred and smoky, then immediately transfer to a chilled plate.

In a small pan over medium heat, warm 10ml of extra virgin olive oil, add 1/8 tsp of asafoetida (hing) powder, and fry for exactly 8 seconds until foaming and fragrant.

In a high-speed blender, combine the bloomed hing oil, 100g of raw pine nuts, 60ml of cold water, 30ml of extra virgin olive oil, 15ml of fresh lemon juice, and 1/2 tsp of flaky sea salt, then blend on high for 2 minutes until completely smooth.

Rinse the blender, then combine 50g of fresh basil leaves, 80ml of extra virgin olive oil, 15ml of fresh lemon juice, 1/2 tsp of flaky sea salt, and 2 ice cubes, blending on high for 1 minute before straining through a fine-mesh sieve to yield a clear basil oil.

To pack: Spoon 3 tablespoons of the pine nut cream into the bottom of three leak-proof glass containers, layer the charred zucchini ribbons on top, drizzle with 2 tablespoons of basil oil, seal tightly, and store in an insulated bag with an ice pack.