Summary

Ingredients

• 1 zucchini, straight grown
• 1 large apple, sour
• 50 g cashew nuts
• 30 g pumpkin seeds
• 1 teaspoon horseradish
• 1 teaspoon, leveled salt
• 1 pinch (s) black pepper
• 1 pinch (s) allspice, ground
• 1 handful leaves (carrot green)
• 4 tablespoon honeydew melon (s), diced
• 2 tablespoon thick juice (agave)
• water

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Instructions

1. Cashew pumpkin seed cream:
2. Soak cashew nuts and pumpkin seeds in water for 2 hours. Then mix with a small part of the soaking water and the horseradish with a hand blender, so that it becomes a mushy, not too liquid mass. Season to taste with salt, pepper and allspice.
3. Wash the zucchini and cut in half crosswise, then cut lengthways into very fine slices, preferably with a vegetable slicer. The slices have to be very fine so that you can roll them. Brush the zucchini slices with the cashew pumpkin seed cream and then roll up and serve on the plates.
4. Also cut the unpeeled apple into very fine slices, again preferably with a vegetable slicer. Halve the apple slices and arrange on the plate.
5. Carrot and melon sauce:
6. Wash the carrot greens and cut or chop very finely. Mix about 4 tablespoons of honeydew melon, the carrot leaves, a little water and 2 tablespoons of agave syrup with a hand blender. The sauce can be more liquid. Pour the sauce over the cannelloni and apple slices. You can use some carrot green for decoration.
7. The indicated amount is sufficient for 6-8 people as a starter.
8. Tip:
9. If you can`t roll the zucchini because the slices are too thick, you can put the zucchini slices coated with the cashew pumpkin seed cream on top of each other like a lasagna. Then it`s a raw vegetable zucchini lasagna.