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Verdura "Tonnata"

Ingredients

1 pc celeriac root
1 pc courgettes
1 pc beetroot

For the Tonnato Alternative

100 g chickpeas, cooked
70 g capers
0.5 pc gherkin
1 pc small shallot
5 pc green olives
0.5 ts algae powder (spirulina)

To garnish

Some capers
Some lemon slices
Some edible flowers or pomegranate seeds
Beilagensalat

Preparation

1. Slice the celeriac, beetroot and courgette into 3–5 millimetre thin slices and mix in a bowl with the rapeseed oil and salt. Place on a baking tray lined with baking paper. Bake in the preheated oven for 20-25 minutes. Allow the vegetables to cool and arrange on 4 plates.
2. For the tonnato alternative, place all the ingredients in a blender and blend until smooth. Season with salt and pepper.
3. Spread the sauce over the vegetable slices and garnish with capers, lemon slices and edible flowers and/or pomegranate seeds.

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