Raw vegetable platter with pesto and buttermilk dressing

Name: Raw vegetable platter with pesto and buttermilk dressing
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 40 g Sunflower seeds; 2-3 Garlic cloves; 1 bunch of parsley; 80 ml Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Balsamic vinegar; 100 g Whole milk yoghurt; 1/8 l Buttermilk; 40 g Sea buckthorn juice (unsweetened); 2 TABLESPOONS Sugar; 300 g Radish; 250 g Carrots; 200 g beetroot; 250 g Apples; 2 TABLESPOONS Lemon juice

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

40 g Sunflower seeds
2-3 Garlic cloves
1 bunch of parsley
80 ml Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Balsamic vinegar
100 g Whole milk yoghurt
1/8 l Buttermilk
40 g Sea buckthorn juice (unsweetened)
2 TABLESPOONS Sugar
300 g Radish
250 g Carrots
200 g beetroot
250 g Apples
2 TABLESPOONS Lemon juice

Directions

1
For the pesto, roast sunflower seeds in a pan without fat and let them cool down. Peel the garlic. Wash the parsley, dab dry and pluck the leaves from the stalks. Finely chop the garlic, parsley and 20 g sunflower seeds in a universal chopper. Add sunflower oil and puree everything to a pesto. Season with salt, pepper and vinegar. For the sea buckthorn dressing, mix yoghurt, buttermilk, sea buckthorn juice and sugar.
2
Clean and peel the radish, carrots and beetroot. Grate carrots and beetroot. Slice radish into thin sticks. Wash and halve apples, cut out the core and slice or cut the halves into sticks. Mix the apple pegs immediately with lemon juice. Arrange salad on a plate and sprinkle with remaining sunflower seeds. Serve with the sauces