Salad Lasagne

Name: Salad Lasagne
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 Pot of basil; 50 g Almond kernels without skin; 1 TABLESPOON light balsamic vinegar; 100 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Carrots; 100 g purple carrots; 150 g Radish; 1 (approx. 250 g) Roman salad heart; 2 small red onions; 1 small yellow and green zucchini (à approx. 300 g); 2 stem(s) Parsley; 7-10 Tbsp Cling film

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

1/2 Pot of basil
50 g Almond kernels without skin
1 TABLESPOON light balsamic vinegar
100 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Carrots
100 g purple carrots
150 g Radish
1 (approx. 250 g) Roman salad heart
2 small red onions
1 small yellow and green zucchini (à approx. 300 g)
2 stem(s) Parsley
7-10 Tbsp Cling film

Directions

1
Rinse out a box mould approx. 4 cm high (approx. 12 x 25 cm), cover with foil. Wash basil, dab dry and pluck leaves from the stems. Mix basil, almonds, vinegar, oil, salt and pepper in a universal chopper
2
Peel carrots and radish and slice them finely on a vegetable slicer. Clean, wash and dry the salad. Peel onions, cut into rings and put some aside for garnishing. Wash and clean the zucchini and cut them into thin strips with a peeler. Blanch the strips in boiling salted water for approx. 1 minute, remove and chill in cold water
3
Place the vegetables alternately in the mould. Spread each layer with pesto. Cover with foil, weigh down (e.g. with a pack of milk) and chill for about 30 minutes
4
Wash the parsley, dab dry, pluck the leaves from the stalks and chop finely. Turn out the lasagne from the tin, remove foil and cut the lasagne into pieces. Arrange on plates and garnish with onion rings and parsley
5
Waiting time approx. 30 minutes