Wholemeal Tapas with Mallorcan tumbet
For the tumbet
16 wholemeal Quely Tapas16 slices of potato (80 g.)16 slices of marrow (80 g.)16 slices of aubergine (80 g.)16 slices of red peppers (80 g.)SaltSunflower oil (for frying)
For the tomato
2 peeled and seeded tomatoes1 chopped garlic clove1 honey1 dessert spoon olive oilSaltBlack pepper
For the decoration
Alfalfa sprouts
16 wholemeal Quely Tapas16 slices of potato (80 g.)16 slices of marrow (80 g.)16 slices of aubergine (80 g.)16 slices of red peppers (80 g.)SaltSunflower oil (for frying)
For the tomato
2 peeled and seeded tomatoes1 chopped garlic clove1 honey1 dessert spoon olive oilSaltBlack pepper
For the decoration
Alfalfa sprouts
For the tumbet
Cut all the vegetables to size with the aid of a pasta cutter, and then fry them separately in olive oil, Drain on absorbent kitchen paper, add salt and set aside.
For the tomato
Brown the garlic in oil in a frying pan, season with salt and pepper and add the diced tomato and the honey.After cooking slowly for 5 minutes, remove from the heat and set aside.
Assembly of the tapa
Assemble the ingredients of the tumbet tapa on the wholemeal Quely Tapa in this order: potato, tomato, aubergine, marrow and, lastly, the red pepper.Heat in the oven for 2 minutes at 180º C, plate up and decorate with alfalfa sprouts.
