You will need:
1 large carrot
1 yellow bell pepper
1 zucchini or 5 baby marrows
1 tbsp mango juice
½ tsp of lemon pepper
¼ teaspoon grated ginger
A pinch of garlic powder
Salt and pepper to taste
2 tsp of basil pesto (optional)
1 tsp of cold pressed olive oil
½ tsp of oregano
1 tbsp of fresh lemon juice
How to make it:
First, deseed the cucumber and bell pepper. (I leave the cucumber, carrot, and the zucchini skinned, but this is optional.)
Dice the cucumber, zucchini, carrot and bell pepper into very little squares. Place all the finely diced vegetables into a medium-sized mixing bowl.
To the vegetable mix, add ½ tsp of oregano, salt and pepper to taste, ½ tsp of lemon pepper and a pinch of garlic powder.
Mix well and add 1 tbsp of mango juice, ¼ tsp of grated ginger, 1 tsp of basil pesto, 1 tbsp of fresh lemon juice and 1 tsp of olive oil.
Use half of the avocado and cut into small squares. Mash the avocado slightly and add to the tartare vegetable mix. (Use the other half for toppings)
Incorporate the avocado into the mixture well. This should make the mixture sticky, which will ensure that the tartare will hold its form when placing it into the molds.
For plating, add a few scoops of tartar to a ring mold. Press down with a spoon and remove the mold.
Slice the other half of the avocado thinly, and use as a topping for the tartare. Sprinkle with pepper, edible flowers, and spiralized carrot ribbons if desired.
Makes 4 servings.