Salted beef carpaccio roll with GROKSÌ!, julienne zucchini, tomatoes and rocket sauce

• 70 g GROKSÌ! Deciso
• 12 slices of salted beef or breasola, or beef carpaccio
• 10 cherry tomatoes
• 3 light green firm zucchini
• 1 small bunch of rocket salad
• Basil
• 4 tablespoons of extra-virgin olive oil
• 4 tablespoons of extra-virgin olive oil
• Salt and pepper

Wash and chop into sticks the zucchini you previously soaked in water and ice to make them crunchy. Cut the tomatoes in 4 parts and season generously with crumbled GROKSÌ!. Add the drained zucchini, and season with pepper and a little oil.

Place the salted beef slices on the chopping board and add a spoonful of vegetables and GROKSÌ! at the ends. Roll up the slices and place them on the serving plate.
Blend the rocket with a little basil (optional), a little water, salt and extra-virgin olive oil to obtain a bright green sauce. Decorate the rolls with the rocket cream and crumbled GROKSÌ!.