Vegetable Carpaccio

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Vegetable Carpaccio
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
160
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories160 kcal(8 %)
Protein4.9 g(5 %)
Fat12.7 g(11 %)
Carbohydrates6 g(4 %)

Ingredients

for
4
Ingredients
3 tablespoons
2 tablespoons
200 grams
2
thick Carrots
1 tablespoon
Salt and Pepper
1 pinch
50 grams
1

Preparation steps

1.

Heat 1 tablespoon olive oil in a small pan and toast pine nuts until golden brown. Remove pine nuts from the pan and set aside.

2.

Peel radish and carrots. Rinse cucumber. Cut radish, carrot and cucumber lengthwise into thin slices (for best results use a vegetable slicer). Mix vinegar in a bowl with sugar and remaining olive oil and season with salt and pepper. Add oil from the pan and stir.

3.

Arrange vegetables on plates. Drizzle vegetables with vinaigrette and cover with pine nuts. Crumble sheep's milk cheese. Cut watercress. Sprinkle cheese and cress over vegetables and serve.