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Vegetable crumble, kalamata olive, tofu and parmigiano reggiano |

Vegetables and Fruits, Cheese

A succulent, textured starter.

Note

The vegetables must be finely and evenly cut to obtain perfect bite-size pieces.

Ingredients

Recipe for 4 servings

Mixed vegetables

150 Gr

Tofu

150 Gr

Italian tomatoes

150 Gr

Red onion

150 Gr

Zucchini

50 Gr

Pitted kalamata olives

50 Gr

Sundried tomatoes

2 Clove(s)

Garlic

2 Sprig(s)

Thyme

Crumble

30 Gr

Pumpkin seed

30 Gr

Butter

30 Gr

Flour

15 Gr

Sugar

Toppings

4 Sprig(s)

Basil

4 Tbsp

Grated parmesan

4 Dash(es)

Balsamique caramel

Preparation time: 45 min

Preheat your oven at 400 °F

Set up

Finely dice the zucchini, tofu and sun-dried tomato.

Finely chop the red onion.

Chop the garlic and olives.

Core and dice the tomatoes.

Pick the thyme.
Crumble

Knead all the ingredients together with your fingertips, you're now at the sanding stage. Continue mixing, keeping an eye on the mix.
Once you've reached a crumbly consistency, you can stop mixing. Pour the crumble onto a baking tray and bake for 7-8 minutes.

Allow to cool before serving.
Mixed vegetables

Sauté the tofu cubes in a pan with a little olive oil until caramelized, then add the red onion and zucchini.

In the last minute of cooking, add the garlic and thyme leaves.

Remove from the heat and stir in the sun-dried tomatoes, fresh tomato and olives.

Check the seasoning and set aside.
On the plate

Using a cookie cutter, arrange the vegetable mixture attractively at the bottom of your plates.

Top the vegetables with the crumble, then finish off by adding a few fresh basil leaves and the grated Parmesan.