Veggie tartar

For 4 people

Ingredients

  • 200g of coral lentils

  • 180g Nutty Bay Cashew Delight Tomato & Basil (about 4 tablespoons)

  • 3 ripe avocados

  • 1 cucumber

  • 1 carrot

  • 1/4 red cabbage

  • 1 shallot

  • 1 tablespoon lime juice

  • Ginger (preferably fresh, otherwise powder)

  • Some dried tomatoes

  • Fresh basil

  • Sweet pepper

  • Salt, pepper

Preparation:

  • Rinse the red lentils in water and place them in a saucepan with about 3 times their volume of cold salted water or veggie broth.

  • Boil and cook at low heat, covered, for 10 minutes.

  • Peel and finely chop the shallot and set aside in a container.

  • Peel and mash the avocado with the shallot, add a tablespoon of lime juice and a teaspoon of chilli pepper.

  • Add salt and pepper to taste.

  • Dice the cucumbers and dried tomatoes, grate the carrot and red cabbage.

  • Chop the basil and set aside in a container. Add salt and pepper to taste.

  • Once the red lentils are cooked, rinse them in cold water and drain with a cloth.

  • Once dry, mix the lentils with the grated gingembre.

  • In a small ramekin, or on a plate lay in layers; guacamole, vegetable mix, your Nutty Bay Cashew Delight Tomato & Basil followed by the red lentils.

Enjoy !

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