- Half a kilo carrots
- 3 tablespoons extra virgin olive oil
- 150 grams tofu
- 1 garlic clove
- 2 black garlic cloves
- Fresh mint
- Pedro Ximenez Montilla-Moriles vinegar
Boil the carrots until tender. Reserve three tablespoons of the cooking liquid.
Add to blender along with the garlic, cumin to taste, tofu, olive oil and salt. Blend till smooth.
Transfer to serving dish.
To make the black garlic vinaigrette, finely chop the black garlic, add some chopped walnuts, a teaspoon of Pedro Ximenez vinegar for each two of extra virgin olive oil.
Beat to emulsify, and pour the vinaigrette over the pate. Add a little chopped fresh mint.
Vegetarian and vegan dish.
* Recipe by Miriam Cozar, Chef