Potato Carpaccio with Goat Cheese and Pesto

Ingredients for 4 servings:

• 300 g potatoes, waxy
• 500 ml vegetable stock
• 1 pack of cress (nasturtium)
• 2 tbsp pine nuts
• 3 stalks basil, picked
• 45 ml rapeseed oil, cold squeezed
• 1 tsp honey
• 4 small goat’s cheeses, each approx. 40 g
• 1 tbsp flour
• Oil (peanut), for frying
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Potato Carpaccio: Clean (brush) potatoes and slice them very thinly, still with their skins. Cook in the broth for about 2-3 minutes until al dente. Drain, reserving the broth for another purpose. Drain the slices on kitchen paper and arrange them flat on plates. Pesto: Pluck the nasturtium leaves. Set aside the blossoms and a few small leaves. Crush the remaining leaves in a mortar and pestle along with the pine nuts, basil, and salt. Stir in the oil and honey. Goat Cheese: Dust the goat cheese with flour and fry in oil on both sides until golden brown. Arrange the baked goat cheese with blossoms and small cress leaves on top of the carpaccio. Drizzle generously with pesto.