Carpaccio of vegetables

Name: Carpaccio of vegetables
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 200 g Cucumber; 4 medium-sized tomatoes; 7-10 Tbsp Salt; 1 (approx. 80 g) white onion; 3 Stem(s) Basil; 1-2 stem(s) Dill (also flowers if desired); 7-10 Tbsp Pepper a.d.M.; 3 TABLESPOONS white balsamic vinegar; 2 TABLESPOONS Sunflower oil; 1/2 TEASPOON Sugar; 7-10 Tbsp Nasturtium flowers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

200 g Cucumber
4 medium-sized tomatoes
7-10 Tbsp Salt
1 (approx. 80 g) white onion
3 Stem(s) Basil
1-2 stem(s) Dill (also flowers if desired)
7-10 Tbsp Pepper a.d.M.
3 TABLESPOONS white balsamic vinegar
2 TABLESPOONS Sunflower oil
1/2 TEASPOON Sugar
7-10 Tbsp Nasturtium flowers

Directions

1
Clean and wash the cucumber and tomatoes and cut into wafer-thin slices. Arrange in portions on plates, carefully sprinkle with salt. Peel onion, slice into rings and spread on top. Wash the herbs and pluck off the leaves or flags. Sprinkle carpaccio with herbs and pepper.
2
Mix vinegar, 2 tablespoons water and sugar. Whip the oil into the mixture. Pour over the carpaccio drop by drop. Serve garnished with nasturtium blossoms as desired
3
Preparation time 15-20 minutes