Raw Pie with Avocado, Green Apple and Radishes with Almond Mayonnaise

Servings: 4
Prep time: 40
  • For the cake:
  • - 8 radish
  • - 2 avocado
  • - 1 small green apples
  • - 1 lemon
  • - Chilli oil
  • - Chives
  • - Salt
  • For the mayonnaise:
  • - 200 g almonds
  • - 260 g of corn oil
  • - 80 g of extra virgin olive oil
  • - 20 g lemon juice
  • - 1 teaspoon of curry
  • - Mixed herbs
  • - Salt
  1. Grate or finely chop the lemon rind and squeeze the juice.
  2. Peel the avocados and apples, reducing the pulp into little cubes, then in a bowl moisten immediately with lemon juice to prevent them from oxidizing.
  3. Cut into also the radishes into regular pieces, then stir in the fruits and season with a teaspoon of spicy oil, the chopped chives, the grated rind of lemon and a pinch of salt. Cover and cook.
  4. Blend the almonds in a mixer incorporating a pint of water and blending for one minute at maximum power: you have to obtain an as smooth as possible liquid. Spend the obtained through a fine sieve, then stir in half a liter of water and place the almond milk in the fridge.
  5. Mix in a glass the two oils provided for the almond mayonnaise. Then mix in a blender 200 g of almond milk, lemon juice, curry powder and a pinch of salt. Blend on full power for a few seconds, then add the oil flush continuing to whisk at top speed.
  6. Form the little pies with the mixture of fruit and vegetables with the aid of a pastry ring, preferably squared. Cover them with a few tablespoons of mayonnaise and garnish with herbs. Refrigerate the milk and almond mayonnaise remaining from the recipe and use within 4-5 days.