Vegetarian Faux Rabbit and Glazed Vegetables

Ingredients

• 1 tbsp Olive Oil
• 2 tbsp sunflower seeds
• 100 g dried yellow lentils
• 200 g waxy potatoes
• 2 onions
• 1 Garlic clove
• 1 stalk leeks
• 100 g white beetroot
• 100 g peeled pistachios
• 2 tbsp whole‑grain flour
• 2 Eggs
• 2 tbsp freshly chopped parsley
• Salt
• black pepper (freshly ground)
• nutmeg
• 200 g baby carrots
• 200 g white beetroot
• 4 baby zucchini
• 2 tbsp olive oil
• 1 tsp powdered sugar
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with both top and bottom heating. Lightly coat a baking pan with olive oil and sprinkle sunflower seeds on the bottom.

2. 2.

   Rinse the lentils and cover them with water; bring to a boil. Cover and simmer for about 30 minutes until tender but not mushy. Drain and let cool. Peel and grate the potatoes. If they are very moist, squeeze out excess liquid and place in a bowl. Dice the onions and garlic and add to the potatoes. Wash, trim, and chop the leeks. Wash, trim, and dice the beetroot. Roughly chop the pistachios and combine all chopped vegetables, flour, eggs, lentils, and parsley in the bowl with the potatoes; mix well. Season the mixture with salt, pepper, and nutmeg, then pour into the prepared pan. Smooth the top and bake for about 40 minutes until golden brown.

3. 3.

   Meanwhile, wash and trim the carrots, beetroot, and zucchini, peeling if necessary. Slice the zucchini lengthwise and sauté everything in hot olive oil. Add 2–3 tbsp water, season with salt and pepper, cover, and simmer gently for about 8 minutes. Remove the lid, allow the liquid to evaporate, dust with powdered sugar, and glaze. Plate the vegetables, transfer the faux rabbit from the pan, slice into rounds, and arrange on top of the glazed veggies.