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Zucchini caviar with mint and lime
Ingredients
- 5 zucchini white or green
- 1 head of garlic
- 50 g tahini
- olive oil, salt, pepper
For the marinated zucchini strips:
- 1 zucchini
- 1 zest lime bio
- olive oil, salt
Instructions
- Start by washing the zucchinis and cutting off the ends. Cut them in half lengthwise.
- Place in an ovenproof dish. Add the whole head of garlic. Drizzle generously with oil and season with salt and pepper.
- Bake in the oven at 220°C for 1h10.
- Leave to cool, weigh the cooked zucchini, then place the cooked zucchini, with any juices it may have given off, in a small blender with the roasted garlic cloves.
- Weigh out 10% of the weight of the tahini zucchini, the sesame cream. Season with salt and pepper, a little olive oil (1 tablespoon) and the leaves of a dozen sprigs of mint.
- It'll be a lot, but it'll be fresh and delicious!
- Blend until smooth and homogeneous.
- For the last zucchini, cut lengthwise into thin strips, best done with a mandolin.
- Pour into a bowl and add the zest of half to one whole lime. Season with salt and olive oil.
- Leave to marinate in a cool place for at least an hour. You can put everything in cling film in a cool place.
- Just before serving, place the zucchini caviar in a dish, add the marinated zucchini strips and drizzle with olive oil. For a mint-flavored chlorophyll oil, go HERE!
- Serve with warm, crusty bread.
Zucchini caviar with mint and lime
Ingredients
- 5 zucchini white or green
- 1 head of garlic
- 50 g tahini
- olive oil, salt, pepper
For the marinated zucchini strips:
- 1 zucchini
- 1 zest lime bio
- olive oil, salt
Instructions
- Start by washing the zucchinis and cutting off the ends. Cut them in half lengthwise.
- Place in an ovenproof dish. Add the whole head of garlic. Drizzle generously with oil and season with salt and pepper.
- Bake in the oven at 220°C for 1h10.
- Leave to cool, weigh the cooked zucchini, then place the cooked zucchini, with any juices it may have given off, in a small blender with the roasted garlic cloves.
- Weigh out 10% of the weight of the tahini zucchini, the sesame cream. Season with salt and pepper, a little olive oil (1 tablespoon) and the leaves of a dozen sprigs of mint.
- It'll be a lot, but it'll be fresh and delicious!
- Blend until smooth and homogeneous.
- For the last zucchini, cut lengthwise into thin strips, best done with a mandolin.
- Pour into a bowl and add the zest of half to one whole lime. Season with salt and olive oil.
- Leave to marinate in a cool place for at least an hour. You can put everything in cling film in a cool place.
- Just before serving, place the zucchini caviar in a dish, add the marinated zucchini strips and drizzle with olive oil. For a mint-flavored chlorophyll oil, go HERE!
- Serve with warm, crusty bread.
