Ingredients
5 celeriacs
30 cherry tomatoes, halved
120 g capers
100 g pine nuts
100 g rocket salad
150 g Bresc Vegan Pesto
120 g olive oil
Used bresc products
Ingredients
5 celeriacs
30 cherry tomatoes, halved
120 g capers
100 g pine nuts
100 g rocket salad
150 g Bresc Vegan Pesto
120 g olive oil
Preparation method
Cut the celeriac into wafer-thin slices with a mandolin. Divide roof-top into large bowls. Drizzle with olive oil. Garnish with capers, cherry tomatoes, pine nuts and rocket. Spoon the vegan pesto over the top. Season with salt and pepper.
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