Servings:
4
Prep time:
30
Cooking time:
5
Diet:
Milkless, Vegan
Seasonality:
July
Type of recipe:
appetizers
Difficulty:
easy
INGREDIENTS
-
4 slices of whole bread
300 g boiled black beans
1 red pepper
1 Zucchini
1 carrot
3 radishes
1 red onion
2 lemons
1 tablespoons of sesame seeds
1 pinch of chopped thyme
1 pinch of chopped rosemary
pepper
hot chili powder
INSTRUCTIONS
- Grated rind of the lemons and squeeze the juice. Then blend the beans with the zest, half of the lemon juice, 2 tablespoons of oil, thyme and rosemary, a pinch of salt, pepper, chilli pepper and enough water to make a frothy cream. Place it in a pastry bag.
- Obtain 4 thick round slices from the pepper, eliminating filaments and seeds. Using a pastry ring or a glass, of the width of the bell pepper slices, cut rounds slices of bread and lightly toast them.
- Cut the zucchini, carrot and onion into thin strips, then marinate them for 10 minutes in the remaining lemon juice with a pinch of salt.
- Build the millefeuille on the plates. Spread the bread rounds, place the bell peppers on top and fill them with a nice layer of bean cream. Add the drained strips of vegetables placed like a nest and complete with thinly sliced radishes and sesame.
