Tartare de la Tierra

Ingredients:

• 2 Aviko One-for-all Gratins
• 1 green pepper
• 1 small zucchini
• 1 spring onion
• 2 cloves of garlic
• 25 g butter at room temperature
• 2 aubergines
• 6 tbsp olive oil
• 6 bimi
• 1 pak choi
• 2 Ramallet tomatoes
• 1 red pepper
• 3 tbsp Greek yoghurt

Method

Preparation: 45 minutes
Oven: 20 minutes

• Preheat the oven to 200 ºC. Cut the pepper and zucchini into small cubes. Make the cream by pureeing the gratin in the blender with half of the diced pepper and zucchini, the spring onion and 1 clove of garlic.
• Add the softened butter and heat in a frying pan over low heat for 8-10 minutes. Season with salt and pepper.
• Cut the aubergines lengthwise each into 6 slices from the stem base down but leave them together at the top. Place the aubergines on a baking sheet and drizzle with 2 tablespoons of olive oil. Roast the aubergine in the oven for about 20 minutes. Cut the stems of the bimi into tiny cubes; keep the heads whole. Also finely chop the pak choi, tomatoes and red pepper.
• Blend the bimi cubes with the yoghurt, 2 tablespoons of olive oil, the chopped herbs and 1 clove of garlic. Season the bimi sauce with lemon juice, salt and pepper to taste.
• For the tartare, heat 2 tablespoons of olive oil on the BBQ or in a frying pan. Fry the rest of the pepper and zucchini with the pak choi, red pepper and bimi-sauce for 4 minutes until al dente. Also fry the bimi florets separately until al dente.
• Add the diced tomatoes to the tartare and remove the tartare from the heat so that the tomato gives a fresh accent. Season with salt and pepper.
• Place the aubergines in a fan shape on 2 or 4 serving boards. Divide the cream and tartare on top. Garnish with the bimi florets and the cress.

Tip: Do not overcook the vegetables for the tartare, so that they keep a crunchy bite.