Vegetables tartare with sweet potato chips

When we took the decision, as a family, to reduce our meat and dairy consommation, I was really sad about the fact that I would stop eating salmon tartare each week. I'm a huuuuuuge fan of tartares, my common-law husband taught me how to do it and it became my favorite meal. 

So one day he came to me with the idea of a vegetable tartare. What an awesome idea! It's fresh, tasty and suprisingly beautiful as a side dish or starter. This dish appears on the website www.msn.com in an article on the best side dishes of the Internet.

Ingredients

For the tartare

1/2 cucumber

10 cherry tomatoes

15 green olives

3 cremini mushrooms

1/2 red bell pepper

1 tbsp full of cilantro pesto (or pesto of your choice)

Salt and pepper to taste

For the chips

2 sweet potatoes finely sliced

2 tbsp olive oil

1 tbsp nutritionnal yeast

Salt and pepper to taste

Instructions

1. Cut the vegetables in tiny tiny cubes. In a bowl, mix the vegetables, the pesto and the seasonnings. Refrigerate while you're making the chips.

2. Preheat the oven at 350 degrees.

3. On a greased baking sheet, spread the slices of potatoes evenly. Drizzle some olive oil on each slice. Put in the oven for 8 minutes. Flip over the chips, drizzle again with olive oil and put on the oven for another 10 to 12 minutes or until the chips are crunchy.

4. To assemble; Press your tartare in a ramekin and flip it over on the plate. Serve with some hot chips and enjoy :D