Vegetable Carpaccio with Chive Oil
This vegan twist on the classic carpaccio features colourful vegetables marinated in a punchy chive oil and is served with a scattering of vegan cheese and walnuts.
Ingredients
- 2 orange carrots
- 2 purple carrots
- 1 small beetroot
- 2 small radishes
- 2 small white onions
- 125 g cherry tomatoes
- 250 mL olive oil
- ½ bunch fresh chives
- 100 g vegan Persian Feta
- 75 g walnuts, roughly chopped
- Micro herbs, to serve
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