Spring Salad
Spring salad with, among other things, chickpea and corn pépites from Bonduelle. This recipe is based on 10 servings.
Ingredients
500gBonduelle chickpea and corn Pépites
200gBonduelle lentils
2itemstomatoes
20itemsmint leaves, fresh
240gCelery
100gred currant
10gSumac
80mlAgave syrup
1Wine vinegar
10itemscherry tomatoes
30itemsVene cress
300gcottage cheese
Preparation
- Cook Pépites for 8 minutes in salted water and drain. Rinse with cold water. Drain the lentils, rinse with cold water, and let them drain.
- Blanch the tomatoes and cut into wedges. Remove the seeds and cut the wedges into strips. Cut the mint leaves into thin strips.
- Cut the celery and cherry tomatoes into cubes and mix with the red currants, brown lentils, and mint strips.
- Mix everything with the sumac, agave syrup, and wine vinegar.
- Arrange everything on a plate and garnish with cottage cheese, Vene Cress, and tomato strips.
