Spring Verrine and Yoghurt Pesto


Makes 2 to 3 servings

For Verrine

1 beetroot grated
 1 medium carrot  boiled and peeled
1 zucchini grated
1 cup of letucce minced
3 tbsp light cottage cheese
• 1 tsp of dried herbs
• 10 chopped almonds
•  sea salt to tast to season carrot puree


Mash the carrot and season with a pinch of sea salt and fresh or dried herbs. Add 1 tbsp of cottage and mix well. Reserve.
In a transparent glass prepare layers. Start with grated fresh zucchini, and follow the next layers with beetroot, carrot puree and minced lettuce. Garnish with cottage cheese, minced toasted and whole almonds.

Note: 1- For a vegan version replace the cottage by seasoned tofu or some crumbled cheese plant, such as almonds, walnuts, macadamia nuts, etc.. it is delicious.

2Verrine are starters or desserts served decoratively and layered, usually in clear and small glasses, which are widely used in French cuisine. French chefs call it Les verrines. The presentation makes any dish more sophisticated and attractive.

For Yoghurt Pesto

• 1 cup of light yoghurt
• 1/2 cup of almonds toasted
• 1 cup of fresh basil minced
1 garlic clove minced
• 1 tsp of Tahine sesame seeds paste
lemon juice some drops
sea salt to taste
•  pinch of ground cumin and turmeric
• 1 tsp of olive oil

Reserve some minced almonds. Add all ingredientes to a blender (liquids first) and mix well until smooth. Add the minced almonds and mix. Serve as the Spring Verrine dressing.