The Zucchini Tartar with a Caña Nature Beetroot Salmorejo base is a delicious appetizer to surprise your guests.
It’s an ideal option for those looking for a light, healthy, and colorful recipe. The combination of the crunchy texture of the zucchini with the refreshing touch of salmorejo creates a balanced and innovative dish. Perfect as a starter for a special meal or as a main course on hot days, this recipe is an excellent way to enjoy fresh seasonal ingredients in a creative way.
Low
2 persons
244
• 1 jar of Caña Nature beetroot salmorejo
• 1 zucchini
• 1 teaspoon of garlic powder
• 1 teaspoon of chopped mint
• Salt and pepper to taste
• The juice of half a lemon
1. Wash and cut the zucchini into very small cubes:
Start by washing the zucchini well under cold water to remove any dirt or residue. Once clean, peel it partially if you prefer to leave some skin on for added texture and color. Cut the zucchini into thin slices and then into strips, ultimately creating small, uniform cubes, about 0.5 cm in size. It’s important that the cubes are small so they can better absorb the flavors during marination.
2. In a large bowl, mix the zucchini with garlic powder, mint, the juice of half a lemon, salt, and pepper. Let it marinate in the fridge for about 12 hours, mixing occasionally:
Place the chopped zucchini in a large bowl. Add a pinch of garlic powder (adjusting to taste), some chopped fresh mint leaves for an aromatic and refreshing touch, and the freshly squeezed juice of half a lemon. The lemon, in addition to adding acidity, will help marinate and slightly soften the zucchini. Season with salt and freshly ground black pepper to taste. Mix everything well so that the zucchini is infused with the flavors. Cover the bowl with plastic wrap and let it rest in the fridge for about 12 hours, stirring occasionally to ensure all the ingredients are well integrated and the zucchini absorbs the dressing well.
3. Place a base of Caña Nature beetroot salmorejo on the plate:
When you’re ready to plate, use a good amount of Caña Nature beetroot salmorejo. Place a generous base in the center of the plate. The salmorejo should be well chilled to contrast with the zucchini tartar. You can use the back of a spoon to gently spread it and create an even base.
4. Add a generous spoonful of the marinated zucchini on top:
Remove the marinated zucchini from the fridge and stir it once more. Using a large spoon, place a generous portion of the marinated zucchini over the salmorejo, right in the center of the plate. If desired, you can use a plating ring to give the tartar a more elegant and defined shape.
5. Finish with a little more chopped mint:
To finish, add a bit more finely chopped fresh mint on top of the tartar. This will not only provide a decorative touch but also enhance the fresh and aromatic flavor of the recipe.
And that’s it! A delicious and refreshing recipe that combines textures and flavors to enjoy at any time.
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