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BROAD BEEN SALAD

Broad Been Salad

BROAD BEEN SALAD

Salads are not only made of vegetables: they can easily be replaced by pulses. The result is a legume salad rich in protein and fibre, made special by our organic corn oil.
Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Course Salad
Cuisine Italian
Servings 4 people

Equipment

  • 2 pots
  • 1 saucepan
  • 1 knife
  • 1 Bowl

Ingredients
  

  • 4 spring onions
  • 300 g peas
  • 300 g broad beans
  • 4 already boiled potatoes
  • 8 quail eggs
  • 2 spoons apple vinegar
  • 2 spoons Benvolio 1938 organic corn seed oil
  • 3 teaspoons mustard
  • Marjoram
  • Salt enough
  • Pepper enough

Instructions
 

  • Boil the peas in salted water for 10 minutes and the broad beans in another pot for 20 minutes. Meanwhile, clean the spring onions and cut them into thin strips.
  • In a bowl, emulsify the organic corn oil with the mustard and apple vinegar. Drain the peas and broad beans, add the boiled potatoes cut into cubes, the spring onions and season with the mustard emulsion.
  • Boil water in a saucepan, add the eggs and cook for 2 minutes. Pass them under cold water, then peel them and place two on each plate. Season with marjoram and serve.

Notes

Broad Been Salad
Keyword BROAD BEEN SALAD

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