Verdura "Tonnata"

Name: Verdura 'Tonnata'
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Ingredients: celeriac root; courgettes; beetroot; vegan alternative to tuna; chickpeas, cooked; mayonnaise vegan alternative; capers; gherkin; small shallot; green olives; black olives; algae powder (spirulina); lemon slices; edible flowers or pomegranate seeds; Beilagensalat

35 min
easy

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Ingredients

-

1 Piece(s) celeriac root

1 Piece(s) courgettes

1 Piece(s) beetroot

For the Tonnato Alternative

150 g vegan alternative to tuna

100 g chickpeas, cooked

150 g mayonnaise vegan alternative

70 g capers

0.5 Piece(s) gherkin

1 Piece(s) small shallot

5 Piece(s) green olives

5 Piece(s) black olives

0.5 Teaspoon(s) algae powder (spirulina)

To garnish

Some capers

Some lemon slices

Some edible flowers or pomegranate seeds

Beilagensalat

Preparation

Preparation time: 15 min
Cooking time: 20 min
Total time: 35 min

-

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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