for 4 people
- 1 jar of Mint and Pistachio Pesto Costa Ligure
- 4 tomatoes
- 5 zucchini
- 1 cucumber
- 1 orange or yellow pepper
- 1 spring onion
- 200g Greek yogurt
- 3 sprigs of Thyme
- extra virgin olive oil
- Chili pepper to taste
- Salt to taste
- Cereal Bread to accompany
Place the yogurt in a strainer and drain it for at least one hour. Add the Pistachio and Mint Pesto and mix.
Wash the vegetables and dry them. Remove the seeds, dice and transfer to a bowl.
Chop the spring onion, parboil the tomatoes for a few seconds, peel them, remove the seeds and cut them into small pieces.
Add all the vegetables to a bowl and season with salt, a pinch of chili and 2 tablespoons of extra virgin olive oil.
Arrange the diced vegetables in the center of the dish with a pasta cup, remove it and place the Greek yogurt with the Mint and Pistachio Pesto on top of the tartare.
Serve as desired with cereal bread.
We recommend a wine