for 4 person

Carrots

300 g	carrots, peeled, shaved into long, thin strips using a peeler
	salted water, boiling

Marinade

2 tbsp	olive oil
1 tbsp	agave syrup
1 tbsp	apple vinegar
½ tsp	garlic powder
½ tsp	smoked paprika
¾ tsp	salt
a little	pepper
2	nori sheets, cut into thirds

Bagels

4	freshly baked sesame bagels, cut open

Serve

175 g	vegan crème fraîche substitute
¼ tsp	salt
50 g	caper berries
1	spring onion incl. green part, cut into rings
6 sprig	dill, finely chopped

How it's done

Carrots

Blanch the carrots in boiling salted water for approx. 2 mins., remove, dip briefly in ice-cold water, drain, pat dry.

Marinade

In a bowl, mix the oil with all the other ingredients up to and including the pepper. Add the carrots, mix, layer alternately in the dish with the nori sheets. Cover and marinate in the fridge for approx. 3 hrs.

Bagels

Toast the bagels (cut side down) one at a time in a non-stick frying pan for approx. 2 mins. each.

Serve

Cover the cut surfaces of the bagels with vegan crème fraîche, season with salt. Top with the carrots, caper berries, spring onion and dill, cover with the top half of the bagel.

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