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.
Related themes
Tags
PS in foodservice