Beet Tartare with Crunchy Radishes by Zineb Hattab

Aquafaba: 1 Can cooked chickpea water.

White balsamic vinegar: A splash

Salt: To taste

Rapeseed oil: As required

Beetroots: 100g grated cooked beet

Baby leeks: 30g, sweated

Hazelnuts: 30g toasted and chopped

Pears: 30g pear mayo

Tofu: 30g caramelised tofu

Lemon juice

Mayonnaise: 35g vegan mayo

Pears: 25g dry pear cream

Radishes: 10pc round radish slices

Lemon zest

Lime: Dried

Dill: Chopped

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Start by making a vegan mayo:

Add a pinch of salt and a drizzle of white balsamic vinegar to the chickpea water and blend with a hand blender, slowly drizzling in the oil whilst moving the mixer up and down. As the liquid becomes heavier, increase the speed of the blender and add the rest of the oil until the emulsion becomes thick and shiny. Season with salt.

To make the dry pear mayo

Whisk the vegan mayonnaise and the dry pear cream until well incorporated.

Pan fry the tofu

Pan fry two slices of smoked tofu, cubed, in rapeseed oil, and caramelise with sweet soy sauce, until brown and crunchy.

Sweat the leeks

Cut and thinly slice clean leeks, lengthwise, and pan fry in oil with a pinch of salt over low heat until soft.

Beet tartare

Mix all ingredients in a big bowl and season to taste.

Radish slices

Create a fan by overlapping thin slices of radish and season generously.

Add the lemon zest, dry lime powder and dill.

Place on top of tartare.