How are you today my lovely food-people? I am super excited to share this recipe with you. Why? Obvious! It’s delicious and beautiful, what else can you ask for? Cheap…done. Antything else? Fast…✅ Ask for anything and this recipe it that and more.

Ok, maybe I got too excited, but if there’s veggies involved I can’t really control myself. I’ve never understood why all those kids in TV disliked their veggies. I’ve always loved them, so I blamed their TV mothers for cooking them incorreclty (I will never understand how there was never a father cooking for their children in TV…🙄) Well, and what if you made raw veggies? For some of you it might be the same…you have to dress them in nice clothes to be tasty (usually a good extra virgin olive oil and some seasoning).

When I made this recipe I was craving more than a salad…How do you make raw veggies not taste like a salad? Making a steak with toppings seemed like the right idea. Well, as I don’t eat meat, I’ve decided to call this a steak because it’s more specific than calling it a slice. It you say tomato slices, you’d probably think of thin slices, am I right? Steak usually makes you visualize a thick slice of anything. Tomatoes are perfect for the job.

Enjoy the recipe. If it takes you more than 15 minutes to do it…well, maybe you enjoy the #slowliving more than I do 😉 Have fun and keep fooding!

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Tomato Steak

A delicious plant-based and gluten-free recipe that will make any veggie-hater change their mind. 

Course Main Course

Cuisine Mediterranean

Keyword Gluten Free, Plant-based, Raw, Vegan

Prep Time 15 minutes

Author silviafooding

Ingredients

• 2 tomato slices (thick)
• 1/2 courgette
• 1/2 celery stalk (with leaves)
• 1/2 avocado
• 1 tsp sumac
• 1 tbsp olive oil
• 1/2 tbsp lime juice
• 1 pinch salt
• 1 tsp sesame seeds
• 1 tbsp raw almonds (roasted)

Instructions

1. Cut the tomato and place the slices on the bottom of the dish. Add a tiny bit of salt and olive oil.

2. Shave the courgette with a potato peeler.

3. Cut the avocado in little chunks.

4. Slice the celery stalk (minus the leaves) and mix with the avocado and courgette.

5. Add the sumac, the sesame seeds,the olive oil, the salt and the lime juice.

6. Mix everything with your hands in order to make sure everything gets some of the seasoning.

7. Add a little bit of sumac and olive oil on top of everything.

8. Place a handful of the mixture on top of the tomato slices and top with the chopped roasted almonds and some celery leaves.
   

Recipe Notes

If you want to keep the recipe raw, don't roast the almonds or the sesame seeds.