Vegetable and grated Entremont organic Emmental cheese tacos

Vegetable and grated Entremont organic Emmental cheese tacos
6 Serves
Preparation : 20 minutes / Cooking : 30 minutes
0
No votes yet

Ingredients for the coriander chutney

  • 1 bunch coriander
  • A few mint leaves
  • 1 pinch chilli
  • 1 clove garlic
  • 2 cm ginger
  • Juice of 1 lemon
  • 50 g pine nuts
  • 5 cl olive oil
  • 1 pinch of salt
  • A little water

Ingredients for the hummus

  • 300 g cooked and strained chickpeas
  • 2 tbsp tahini
  • Juice of ½ lemon
  • 1 tsp salt
  • 1 tbsp cumin
  • 1 clove garlic
  • Sesame oil

Ingredients for the tacos

  • 180 g grated Entremont organic Emmental cheese
  • 100 g shredded white cabbage
  • 100 g grated carrots
  • 100 g of shredded red cabbage
  • ½ bunch fresh coriander
  • 6 tortillas

Preparation 

Prepare the chutney : Mix the coriander, mint, chili, garlic, ginger, lemon juice, and pine nuts. Salt and pepper to taste.  Add a little oil and water. Mix until consistent. Set aside.

Prepare the hummus :

Blend the strained chickpeas in a food processor. Blend on a low setting adding a little water. Add the tahini, lemon juice, garlic, cumin, and salt and continue to blend gradually adding the olive oil until a smooth, creamy texture is obtained. Set aside.

Serve the tacos with a little hummus and mixed raw vegetables, sprinkle a little grated cheese and chopped fresh coriander over them, and add a little chutney.

 

Credit photo : Stéphanie Iguna @LaFoodFactory

No votes yet
Print the recipe