Makes 4 servings
Ingredients
- 1 head of fennel
- 2 medium zucchinis
- 4 mini red peppers
- 4 medium ripe tomatoes
- 4 tbsp of olive oil
- 1 medium red onion
- 1 juice of one orange
- 1 juice of one lemon
- 2 cloves of garlic, crushed
- 1 small bunch of basil
- 1 small bunch of mint
- 1 small bunch of parsley
- ¾ cup whole roasted almonds
- salt and freshly ground pepper
- Slice all the vegetables finely with a mandolin and place them nicely in a large flat plate.
- Finely chop the basil, mint & parsley
- Chop finely the cloves of garlic and place in a mortar and pestle
- In the mortar, add to the garlic the almonds, and all fresh chopped herbs. Mash finely with a pestle. Once combined, slowly add in four tablespoon of olive oil, the lemon and orange juice and salt and pepper. Combine well.
- With the back of a spoon, cover all vegetables with the herb paste.
- Garnish & enjoy!
Bon Appétit!