Vegetable Carpaccio with cheese

Peel the beet and the black radish. Wash the pink radishes and the zucchini.

Cut the pomegranate in half and retrieve half of the seeds by turning it upside down and tapping on its shell with a wooden spoon.

Using a mandoline, finely slice all the vegetables. Remove the rind from the cheese and cut it into small sticks.

Arrange the vegetable slices nicely on 4 plates, add the pomegranate seeds and the cheese sticks.

Mix the oil, lemon, salt, and pepper, and pour a bit of sauce over each plate.

Serve as an appetizer. You can add some coriander leaves.

To finish, to accompany this recipe, we suggest a white wine from the Coteaux Varois region in Provence.