Courgette and carrot verrines

A peppery touch with peppers!

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You will need: (for 4 people)

• 1 large courgette
• 2 carrots
• 4 tablespoons of balsamic with kina karo
• 2 tablespoons hazelnut oil
• A few pinches of garlic powder
• Juice of half a lemon
• Salt & Pepper

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1. Wash, peel and dice the vegetables.
2. Prepare the marinade by mixing all the ingredients except the vegetables.
3. In a small bowl, pour the vegetables and then the marinade on top. Mix well.
4. Chill for at least 1 hour and serve in small glasses with small spoons.

Tip: This recipe can also be created with balsamic with candied fig or vinegar with honey.

You don’t have the balsamic with kina karo? Find it in our shop