← Back

Recipe : Chloé Ostiguy

Ingredients

• 1 bunch of Nantes carrots

• 1 kohlrabi

• 1 kale

• 1 fennel

• 500 ml (1 cup) peeled hemp seeds

• 60 ml (1⁄4 cup) apple cider vinegar

• 60 ml (1⁄4 cup) sunflower oil

• 125 ml (1⁄2 cup) fir kombucha

• 175 ml (3⁄4 cup) water

• 2 garlic cloves

• 1 teaspoon salt

• 1 teaspoon pepper

• 1⁄2 teaspoon crushed fennel seeds

Preparation

Preheat BBQ to medium-high heat.

In a food processor, add the hemp seeds, garlic, oil, apple cider vinegar and fir kombucha.

Mix until a thick paste is obtained. Gradually add water.

Put all vegetables, sliced in halves or in chunky pieces, in a large bowl. Add the sauce and mix properly to coat all sides.

Place on BBQ and grill until vegetables are nicely colored.