For the tartine 100g sun-kissed vegetables (see recipe below) A couple of pickles (see recipe below) 120g ChicP herby hummus 4 thick slices of rye sourdough bread 50g of British cheeses In-season herbs Salt, pepper, to taste
For the sun-kissed vegetables
500g surplus vegetables (tomatoes, courgettes, aubergines…), chopped 300ml olive oil Salt, pepper, to taste Bay leaves and/or dried herbs, to taste
For the pickles 1 bunch of surplus radishes and/or carrots, peeled and chopped 200ml water 200ml white wine vinegar 3 tbsp honey 2 tsp fine salt A pinch of mustard seeds A pinch of “pimentd’espelette” or ground chili 2 crushed black peppercorn
A “tartine” is a French open-faced sandwich that is eaten as a light lunch or a quirky aperitif. This recipe makes use of several wonky vegetables that have been pickled, roasted and turned into a delicious herby hummus. Served on a thick slice of toasted rye sourdough bread, it is accompanied with British cheese, a drizzle of olive oil and freshly ground black pepper. The Tartine is prepared exclusively with premium surplus food that would otherwise have been wasted. Tasty and healthy, it celebrates local ingredients!
Talented chef Emily Roux has collaborated with the foodstart-up, Elysia, to create the open-face sandwich recipe. Elysia is a catering company with a sustainable focus. The start-upuses high quality local surplus food to prepare breakfasts and canapés for events.
For the sun-kissed vegetables Wash your vegetables, cut them into small pieces and place them in a large bowl. Add the olive oil, salt, pepper, herbs and mix together. Place on a baking tray in the oven for 4 hours at 90-100C. Regularly check your vegetables. Remove from the oven, place in a glass jar and cover them with olive oil. Close tightly.
For the pickles Wash and cut the vegetables into small dice. Boil all the other ingredients together (everything except the vegetables) and pour the liquid on the vegetables in a glass jar. Close tightly.
For the tartine Start by cutting a thick slice of sourdough bread and toast it. Spread onto the toast a good amount of ChicP herby hummus –made from surplus herbs (or any other homemade hummus). Topped the tartine with sun-kissed vegetables and a few pickles. Add British cheese shavings, a dribble of extra virgin olive oil and freshly ground black pepper.
Pick up surplus ingredients can be sourced at the end of the market or ask to your local farmers market if they have any grade II or III vegetables
Elysia’s One Planet Plate aims to show the beauty and value of surplus food. It shows how easy it is to create a quality dish from simple, local and seasonal ingredients – accessible for everyone. We use wonky vegetables in the recipe. Both sun-kissed and pickled, they can be stored in the jar for a long time. This helps to make longer shelf life of the ingredients and to decrease food waste. With this recipe, we want to show the ways to avoid food waste and celebrate wonky vegetables – deserving to shine on the plate!