Grilled vegetables with onion and mint raita and beetroot hummus from Nicola Kersting can be prepared in 0 minutes. You make this dish with Fleur de sel, ORAC botanico-mix, Olive oil - Hermanos Catalan & Spice mixes from Amanprana. This recipe from the Asian kitchen is delicious as Tapas & snacks, Dip and more & Salsa & Sauce. It also fits perfectly in a Vegetarian diet.

Ingredients for grilled vegetables with onion and mint raita and beetroot hummus

Ingredients for the marinade:2 tbsp red wine vinegar 1 tbsp mustard 1 ½ tbsp honey Juice of 3 cm ginger 1 chopped chilli pepper Black pepper 1 tbsp fennel seedsIngredients vegetables:1 firm courgette 1 aubergine 1 red pepper 20 cherry tomatoes 1 bulb of fennel 8 large mushroomsIngredients raita:4 spring onions 2,5 dl thick yoghurt (biogarde or soy yoghurt) Pinch of cayenne pepper Amanprana Orac Botanico mix mild 1 tbsp cumin powder 3 sprigs of fresh mintIngredients beetroot hummus:200 g. cooked beetroot 4 el walnuts 100 g. cooked chickpeas 1 clove of garlic 4 tbsp mild Amanprana extra virgin Hermanos Catalan olive oil 2 tbsp red wine vinegar 2 tsp honey Unrefined sea salt with herbs

Preparation of grilled vegetables with onion and mint raita and beetroot hummus

Preparation vegetables: Cut the courgette and aubergine into 1 cm slices. Sprinkle with coarse salt and leave them to drain for one hour. Rinse and dry on a tea towel. Cut the pepper into large pieces. Cook the fennel until half cooked and cut it into four lengthwise. Place the vegetables in a dish, pour over the marinade and leave for one hour.Preparation raita: Chop the spring onions into rings and rinse under running water. Drain well and mix with the rest of the ingredients.Beetroot humus: Blend all the ingredients until you have a smooth homogenous paste.