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🍽️ Raw vegetable carpaccio with orange, kohlrabi and goosefoot peanut pesto

222 kcal · 30 min · 4 servings

Ingredients

• 2 kohlrabi
• 3 oranges
• 60 ml olive oil
• 2 tsp lemon juice
• salt
• pepper (from the mill)

Instructions

1. 1. Thoroughly wash the goosefoot under running water.
2. 2. Shake the vegetable dry.
3. 3. Pluck the leaves from the stems.
4. 4. Set aside a small portion of the leaves for garnish.
5. 5. Roughly chop the peanuts.
6. 6. Heat a dry pan.
7. 7. Roast the peanuts in the hot pan.
8. 8. Remove the peanuts from the heat as soon as they are fragrant.
9. 9. Remove 20 grams of the roasted peanuts.
10. 10. Set these 20 grams of peanuts aside.
11. 11. Place the remaining goosefoot in a blender or a mortar.
12. 12. Add the remaining roasted peanuts.
13. 13. Add the olive oil.
14. 14. Add the lemon juice.
15. 15. Puree the mixture into a creamy paste.
16. 16. Season the pesto with salt.
17. 17. Season the pesto with pepper.
18. 18. Peel the kohlrabi.
19. 19. Slice the kohlrabi into paper-thin rounds using a vegetable slicer.
20. 20. Peel the oranges with a knife.
21. 21. Slice the oranges thinly.
22. 22. Arrange the kohlrabi slices in a fan shape on the plates.
23. 23. Arrange the orange slices in a fan shape on the plates.
24. 24. Brush the pesto over the vegetables.
25. 25. Brush the pesto over the fruit.
26. 26. Garnish the dish with the reserved goosefoot leaves.
27. 27. Garnish the dish with the remaining roasted peanuts.

Nutrition per serving

• kcal: 222
• Protein: 4 g · Fett/Fat: 14 g · Carbs: 18 g