one green planet
one green planet

Tomato is undoubtedly a great ingredient, loved for its versatility in the kitchen. Besides being delicious and refreshing, it has many properties important for our health: it is an antioxidant, pressure regulator, anticancer, beneficial for bones and for sight, source of vitamins and essential mineral salts, such as vitamin C, beta-carotene and many others. This tartare recipe makes use of the amazing tomato with some incredible flavors for unique meal that you'll love!

Tomato Tartare with Avocado Cream and Amaranth Leaves [Vegan]

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Serves

2

Cooking Time

15

Ingredients

  • 2 1/2 cups mixed tomatoes (camone, datterini, merinda, ox heart)
  • 1 ripe avocado
  • 1 lime
  • 2 mint leaves
  • 1/2 red onion
  • 1 tablespoon of extra virgin olive oil
  • 5 chive stalks
  • Salt and pepper to taste

For the amaranth leaves:

  • 1 cup wholemeal spelled flour
  • 1/2 cup all-purpose flour
  • 1/4 cup potato starch
  • 1/4 cup of amaranth flour
  • 1 tablespoon sesame seeds
  • 1 teaspoon salt
  • 1/3 cup water
  • 4 tablespoons of extra virgin olive oil
  • 1 teaspoon of vinegar

Preparation

For the amaranth leaves:
  1. Knead all the ingredients and work for 15 minutes. Let stand for 30 minutes covered.
  2. Roll out in very thin sheets, cut into leaves, and bake at 180 degrees for about 15 minutes until the leaves are lightly browned.
For the tartare:
  1. Wash the tomatoes, slice the skin gently with a cross cut, and immerse them in boiling water for 30 seconds.
  2. Remove them with a skimmer and peel them. Allow to cool, remove water and seeds, cut into slices and roughly chop. Let them sit to lose excess water in a colander.
  3. Remove the peel and the pit from the avocado and mix the avocado with two tablespoons of lime juice, salt, pepper and two tablespoons of extra virgin olive oil. Place in the fridge.
  4. Season the tomato tartare with salt, pepper and chopped chives. Fill a round pastry ring with the tartare of tomatoes, add a dollop of avocado cream, a few rings of red onion cut very thin, and serve topped with the amaranth leaves.


About The Author

photourl

Simona Malerba

See My Recipes

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and online portals. I am convinced that an ethical approach is necessary at the table, respecting all forms of life, the environment, and its resources. Furthermore, I feel that awareness of what we eat is important to make choices that respect humans, animals, and the planet. Follow me on Zucchero & Viole.

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