Halve the peppers, remove the septum and remove the seeds. Peel the shallot, peel the tomatoes, cut them in half and remove the seeds, remove the peel from the cucumber, cut it in half and remove the seeds.
Cut all these vegetables into cubes of the same size 3×3 mm. Season with leaf parsley cut into strips, salt and pepper, marinate with olive oil and balsamic vinegar.
Finely mince shallot and garlic, fold in remaining ingredients, season spicily.
Spread the carpaccio sauce evenly on a 20 cm ø plate.
Place the sliced radishes like a roof tile on the inner edge of the plate. Place a round cookie cutter in the center of the plate and fill with the vegetable tartar, press lightly until smooth, lift off cookie cutter.
As decoration, pierce 2 chive stems into the tartar, season with salt and pepper.
Our tip: Fresh chives are much more aromatic than dried ones!