Here is a little vegetarian tartar butternut squash seasoned with tangy apple and lemon. We finish with a little crushed hazelnuts and parmesan, a treat! A simple entry but which has its effect, and why not a party entrance ?!
- 200 g butternut squash, finely diced
- 0.5 apple, granny smith
- 1 lemon, (zest and juice)
- 15 ml olive oil
- 30 g Hazelnut, coarsely crushed
- 30 g shavings of parmesan
- 50 g chewed up
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Put the diced butternut squash and apples in a salad bowl, add the lemon juice, zest, olive oil, salt, pepper, mix well and refrigerate for 2 hours.
Just before serving, shape the tartars on the plates, add the crushed hazelnuts and the parmesan shavings, put the lamb’s lettuce around it, drizzle with olive oil and serve.
The nutritional information is given for 1 person, based on an intake of 2,000kcal per day.