Ingredients:

  • 80 g red bell pepper
  • 80 g yellow bell pepper
  • 80 g zucchini
  • 60 g carrot
  • 40 g white onion
  • 15 g pumpkin seeds
  • 15 ml soy sauce
  • Extra virgin olive oil
  • with wild fennel 20 ml
  • Edible flowers to taste
  • Black pepper to taste

Preparation:

Cut all vegetables into thin and uniform julienne strips.

Heat a pan or a wok and sauté the carrots and peppers first for a few minutes, keeping them crunchy. Add the onion and zucchini and continue cooking for 2–3 minutes.

Add the soy sauce and let it evaporate slightly over high heat, stirring quickly.

Remove from heat and finish with the wild fennel extra virgin olive oil and a grind of black pepper.

Arrange the vegetables in the center of the plate, creating volume. Complete with toasted pumpkin seeds and edible flowers.