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Recipe : Chloé Ostiguy

Ingredients

• 1 large lettuce from the garden: chicory, mixed greens or greens of your choice

• 3 mini fennels

• 1 cucumber

• Fresh herbs, coriander and dill (or your favorite)

• 250 ml (1 cup) sunflower seeds

• 175 ml (3⁄4 cup) fir kombucha

• 60 ml (1⁄4 cup) sunflower oil

• 80 ml (1⁄3 cup) water

• 125 ml (1⁄2 cup) chopped coriander

• 1 teaspoon salt

• 1 teaspoon pepper

• 2 tablespoons nutritional yeast

Preparation

In a large bowl, mix the greens.

With a mandolin, cut the cucumber in fine juliennes.

Cut the fennels in halves lengthwise and fry for a few minutes in a pan.

Finely chop the herbs of your choice and sprinkle over the cucumbers and lettuce. Add the fennels halves to the serving platter.

In a high-speed mixer, add the sunflower seeds, sunflower oil, fir kombucha, water, coriander, salt, pepper and the nutritional yeast, and mix until a smooth sauce is obtained.

Poor slowly in service plates.