Thursday, 22 June 2017

A vegetarian Tatar with Avocado and Courgette

I bought the newest issue of my favourite French food magazine and found a whole lot of Tatars. Except 2, all of them contain some kind of fish or seafood. Just one was with beef and one vegetarian.

The combos of avo and salmon or tuna are very famous, combining it with courgette made me curious. And I found a way to get rid of half of the courgette still sitting in my fridge.

It takes a bit, because you have to blanche the courgette pieces in salted boiling water for a minute to softem them a little, I took the opportunity and have thrown the chopped up spring onion pieces in with the courgette.

recipe for 2:
1 avocado
1/2 yellow courgette
1/2 lemon
1 spring onion
1 hardboiled egg
salt and pepper
dried dill
2 tbsp olive oil
1 tbsp Sherry vinegar
1 pinch of sugar
1/2 tsp Dijon mustard
Thai basi leaves

Blanche the courgette pieces and the spring onions, drain and cool down.
Boil an egg and cool it down.
Make the dressing.
Half the avo and get the pit and peel off. Chop into small pieces and cover with lemon juice.
Wash some Thai basil.
Bring everything together and eat with some Baguette.

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