Vegetable Carpaccio with Chive Oil
This vegan twist on the classic carpaccio features colourful vegetables marinated in a punchy chive oil and is served with a scattering of vegan cheese and walnuts.
How long will it take?
1 ¼ hours
What’s the serving size?
Serves 2
What do I need?
- 2 orange carrots
- 2 purple carrots
- 1 small beetroot
- 2 small radishes
- 2 small white onions
- 125 g cherry tomatoes
- 250 mL olive oil
- ½ bunch fresh chives
- 100 g vegan Persian Feta
- 75 g walnuts, roughly chopped
- Micro herbs, to serve
How do I make it?
- Wash all vegetables and cut into very thin slices (a mandolin is ideal for this) and add to a bowl.
- Add olive oil and chives to a food processor and blitz. Strain through a fine sieve to remove any solids and then pour over the vegetables. Cover with clingfilm and refrigerate for 1 hour.
- To serve, remove vegetables from chive oil, arrange on plates, and top with Persian feta, chopped walnuts, and micro herbs.
