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

 

  1. Slice all the vegetables finely with a mandolin and place them nicely in a large flat plate.
  2. Finely chop the basil, mint & parsley
  3. Chop finely the cloves of garlic and place in a mortar and pestle
  4. 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.
  5. With the back of a spoon, cover all vegetables with the herb paste.
  6. Garnish & enjoy!

Bon Appétit!