Vegetarian Carpaccio
Carpaccio is as an appetiser made from raw meat that is thinly sliced and pounded to make it paper thin. Here is a vegetarian version, which features thinly sliced vegetables.Ingredients
- 1 golden beetroot, peeled and sliced very thin
- 1 ripe tomato, sliced very thin
- 1 bulb of fennel, sliced very thin
- 1 broccoli floret, sliced very thin
- 50g lettuce
- 1 tablespoon fresh basil or parsley
- 1 lemon
- 1 tablespoon olive oil
- Black pepper to taste
- 1 tablespoon Parmesan cheese, grated
Allergens: Milk
Method
- Slice the vegetables very thin. It helps to trim a little off the bottom of the beetroot so it remains stable on the cutting board.
- Arrange the vegetables on a platter in the manner shown in the photo. It is important to keep your pattern neat and symmetrical. Using a large platter is ideal.
- Sprinkle the platter with the lemon juice and olive oil followed by the basil, pepper and Parmesan cheese.
- Serve immediately.
