International Lifestyle Magazine Issue 53 | Page 65

Courgette Rings
stuffed with

Beetroot and Celeriac
Gabriela Lerner from Radiant On Raw
Serves 2 as a main course or 4 as a starter
Ingredients:
1 large beetroot (approx 150g)
1 small celeriac (approx 150g)
2 medium courgettes (approx 300g)
2-4 tbsp chopped herbs (I used parsley and basil)
2 tbsp black sesame seeds (use normal sesame seeds if you can’t get hold of black)
Dressing:
3 tbsp raw tahini
2 tbsp cider vinegar
2 tbsp olive oil
1 1/2 tbsp tamari
Freshly ground pepper

Directions:
Slice one courgette lengthwise into thin slices approximately 2mm thick. Soak the
courgette in salty water for 30 mins.
Cut all other vegetables into short julienne strips by hand or on a mandolin and put into
a large bowl. Blend all ingredients for the dressing into a creamy sauce, use water if the
mix is too thick. Pour over the julienned vegetables and mix well by hand, ‘massaging’
the dressing into the vegetables. Leave to stand for 10-15 minutes. The vegetables will
start to produce more liquid.
Rinse and drain the courgette and pat dry with kitchen towel. Create rings with the
courgette slices onto a plate, pressing the ends together with your fingers. Fill the rings
with the vegetables, squeezing some of the liquid out as you’re lifting them out of the
bowl. Take care to keep the rings intact. Finally drizzle the remaining sauce around the
courgette rings and sprinkle with black sesame seeds.

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