Summary

Ingredients

• 4 thin zucchini
• 8 cocktail tomatoes
• 16 stalks asparagus, green
• 2 pinches salt
• 1 pinch (s) pepper
• 2 cl lemon juice, freshly squeezed
• 3 tablespoon grains, mixed (pumpkin, sunflower, pine nuts)
• 1 bunch parsley
• 1 shallot (s)
• 1 spring onion (s)
• 1 piece (s) parmesan cheese
• some balsamic vinegar
• some olive oil
• 3 cloves garlic

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Instructions

1. Use the peeler to cut the zucchini into thin slices. Marinate with salt, pepper, lemon juice and olive oil and let it steep for two hours.
2. Lightly fry the green asparagus and tomatoes in a pan with the garlic cloves. Roast sunflower, pumpkin and pine nuts. Serve with shallots, spring onions and the carpaccio.
3. Parmesan, fresh parsley and balsamic vinegar finely dosed over the carpaccio.