Raw Lasagna

Ingredients for 2 servings:

• 1 small celeriac
• 1 small beetroot
• 1 tbsp apple cider vinegar
• 1 m.-sized carrot(s)
• 9 tomatoes, dried
• 1 tbsp hazelnuts
• 2 tbsp olive oil
• 1 handful of pine nuts
• 1 tsp, levelled black pepper, freshly ground
• 2 handfuls of basil
• 1 handful of sunflower seeds
• 1 handful of pumpkin seeds
• 1 pinch of chili powder
• 1 tsp, leveled salt
• 1 small garlic clove(s)
• Water

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Celery, beetroot, carrots with two kinds of pesto

First, slice the beetroot as thinly as possible using a sharp knife or slicer, pour over the apple cider vinegar, and let stand. For the red pesto, finely chop the sun-dried tomatoes. Then add the pine nuts, 1 tablespoon of olive oil, chili powder, and a little water and puree with a hand blender. For the green pesto, finely chop the basil leaves, hazelnuts, and garlic clove. Add the sunflower and pumpkin seeds, 1 tablespoon of olive oil, salt, black pepper, and a little water. Make the green pesto more runny than the red pesto by adding more water. Slice the celery and carrot very thinly. Now spoon some of the green pesto onto the plates and spread it evenly. Layer the vegetables on top, alternating the red and green pesto between the layers of vegetables. If you want to make the raw lasagna as a starter, the specified amount is enough for 4-6 people.