• ½ zucchini.
    • ½ cucumber.
    • 1 cup of radishes
    • 1 cup of mushrooms
    • 1 cup of cooked broccoli
    • Squeeze of 2 lemons
    • 1 tablespoon of olive oil
    • 1 tablespoon of capers
    • Salt, to taste
    • 1 tablespoon of your favourite mustard
    • 1 tablespoon of chopped walnuts
    • 7 oz. of greated parmesan cheese
    • 1 handful of watercress
    • 1 grated lemon zest
Vegan Carpaccio

  1. Cut into fine sheets the zucchini, the cucumber, the mushroooms and the radishes. Cut the broccoli into little pieces. Now mix it all in a bowl.
  2. Pour the mixture in a dish and sprinke greated parmesan cheese on the vegetables and add a tablespoon of capers.
  3. For the sauce, mix in the bowl 1 tablespoon of olive oil, squeeze of a lemon and 1 tablespoon of mustard, sat and black pepper to taste. Mix gently and let it rest for 10 minutes, only then add the sauce to the vegetables dish.
  4. To serve, decor with some watercress leaves, chopped walnuts and 1 grated lemon zest.