Ingredients
100g favourite crackers
100g zucchini
100g red cabbage
50g white radish - daikon
100g mung beans sprouts
5 cleaned marinated anchovies
1 tablespoon cider vinegar
2 tablespoons extra virgin olive
oil
1 tablespoon lemon juice
Salt
Sauce
50g ground almonds
2 tablespoons extra virgin olive
oil
2 tablespoons water
2 tablespoons coconut milk
5 leaves of wild garlic
Salt, pepper
Procedure
Slice red cabbage; spice it up with apple vinegar, extra
virgin olive oil and salt. Marinate mung bean sprouts in lemon juice, extra
virgin olive oil and salt. Cut zucchinis and daikon radish into strips with a peeling
knife.
Put all of the ingredients for sauce in blender and blend
it. First cover crackers with sauce, then add zucchinis, red cabbage, daikon
radish, mung bean sprouts and anchovies.
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