Verdura "Tonnata"

Name: Verdura 'Tonnata'
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions

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

Difficulty: easy

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

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.