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Verdura "Tonnata"
Ingredients
-
1
pc
celeriac root
1
pc
courgettes
1
pc
beetroot
For the Tonnato Alternative
150
g
vegan alternative to tuna
100
g
chickpeas, cooked
70
g
capers
0.5
pc
gherkin
1
pc
small shallot
5
pc
green olives
5
pc
black 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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