Healthy food is tasty and sensible. You don’t always have to dive into cookbooks for that. Own creations can be just as nutritious and responsible as dietitians’ menus. That’s why we asked visitors to submit their tastiest and healthiest recipes. The best entries can be found here, such as Zucchini Carpaccio.Health check by dietician Kim Vermeulen”Original, healthy vegetarian variation on a classic meat starter. Rich in vegetables, fiber and unsaturated fats.” Per person: 253 kcal, 20 grams of fat of which only 3 are saturated, 2.9 grams of fiber.
Ingredients
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1 zucchini
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piece of rettich of 6 cm
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bowl of cress
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1 hard-boiled egg
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1 orange
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2 tablespoons balsamic vinegar
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6 tablespoons of truffle oil
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3 tablespoons peeled salted pistachios
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1 spring onion
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pepper and salt
Preparation
Wash the orange, grate the peel and juice it. Then mix 4 tablespoons of orange juice with balsamic vinegar and 2 tablespoons of truffle oil and a pinch of salt and pepper.
Then cut off the cress. Clean the spring onion and chop it very finely. Chop the pistachios finely and peel and mash the egg. Then mix the cress, spring onion, pistachios, egg and orange peel. Wash the zucchini and slice it into wafer-thin slices. Do the same with the rettich.
Divide the zucchini slices in a spiral, roof-tiled, over four large flat plates, with an occasional slice of radish in between. Make sure that a generous outer edge of the board remains free. Drizzle over the rest of the truffle oil. Drizzle the sauce over the carpaccio and sprinkle the cress mixture over it.
Number of persons
4
