Apple Avocado Tartare With Walnut Candy

Vegan cooking? Yes, please! Trained chef and restaurant owner in Berlin ("Lucky Leek") Josita Hartanto aims to recreate the kitchen with her first cookbook Vegan genial. aufregend anders kochen. That sounds pretty good! As an appetizer for a totally unique menu, we are huge fans of this tartare recipe.


For the Tatare
  • 2 avocado-en ripe
  • 2 apple green (Granny Smith)
  • 1 shallot
  • 10 lemon balm leave
  • ½ lime juice and zest
  • salt
  • black pepper from the mill
  • 1 tsp walnut oil
For the chive cream
  • 1 cup soy yogurt
  • 1 tsp lemon juice
  • 1 tsp canola oil
  • 2 tsp cream
  • ½ bunch chives
  • salt
  • pepper Freshly and grounded
For the walnut candy
  • 1 handful walnut
  • 2 tsp parsley chopped
  • 4 tomato dried
  • 1 tomato
  • 1 tsp Bio Veganz Agave Syrup
  • 12 wonton sheets
  • oil for frying


  • Peel apples, halve avocados lengthwise and remove with a spoon from the skin. Also remove the core.

  • Finely dice the avocado, shallot and apples, and cut the lemon balm leaves into thin strips. Then mix in the rest of the ingredients and season to taste.

The chive cream
  • Cut the chives into thin rings.

  • Stir all ingredients with a hand blender or whisk until creamy and delicious. (If you make the crème with a hand blender, you need to of course roughly cut the chives.)

The walnut candy
  • Chop everything coarsely in a blender. Then place teaspoonfulls of the mixture onto wonton sheets and roll them like pieces of candy. Brush the ends with some water and twist to close.

  • Fry the sweets in the hot oil until crispy and floating.

  • Decorate with the chive cream and tartare.

  • You may garnish with dill sprigs or sprouts.