Vegetable tartare with ginger zest

Preparation: 20 min, serves 4

Ingredients:

• 3 carrots
• one spring onion
• one avocado
• one fennel
• 3 soft celery sticks
• 1 cm of the ginger root
• a lime
• a pinch of salt
• 2 slices of Sourdough bread

1. Dice thinly the vegetables and trim the spring onion.
2. Cut the avocado in half, dice it and season with lime juice.
3. Put the other half of the avocado into a food processor and blend it with lime juice, 3 tablespoons of extra virgin olive oil and ginger. Mix until smooth.
4. Toast the two slices of bread, dice it and add to the vegetable and the diced avocado. Mix all togheter with 3 tablespoon of extra virgin olive oil and a pinch of salt.
5. Divide the composte in 4 stamps covered with cling film, pressing very hard.
6. Serve with the avocado cream.