for 4 person

Pickles

150 g	carrot, shaved into thin strips using a peeler
1 bunch	radish, radish thinly sliced, greens set aside
1	shallot, thinly sliced
1	garlic clove, finely chopped
4 tbsp	white balsamic vinegar
1 ½ tbsp	sugar
½ tsp	salt

Hummus

1 tin	chickpeas (approx. 400 g), rinsed, drained
1 bunch	basil, leaves torn off
1	garlic clove
½ dl	olive oil
1	lime, juice squeezed out, 1 tbsp set aside
½ tsp	salt

Meat

	olive oil for frying
400 g	veal strips
¾ tsp	salt
12 piece	taco shell
2 tbsp	coriander, finely chopped
2 tbsp	peppermint, finely chopped

How it's done

Pickles

Mix the carrots with all the other ingredients up to and including the salt, cover and leave to infuse in the fridge for approx. 2 hrs.

Hummus

Place the reserved radish greens in a blending cup along with the chickpeas and all the remaining ingredients, puree.

Meat

Heat the oil in a frying pan. Salt the meat, fry in batches for approx. 3 mins. per batch. Spread the hummus over the tacos, stuff with the meat and pickles. Mix the remaining pickling liquid with the herbs and reserved lime juice, drizzle over the tacos.

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