OAT SALAD - WHITE BEANS - RED ADZUKI BEANS - PEAS - PEELED CHICKPEAS, WITH YELLOW DATTERINI TOMATOES, BASIL, SPINACH, BLACKBERRIES AND SEEDS
di Rossella
OAT SALAD – WHITE BEANS – RED ADZUKI BEANS – PEAS – PEELED CHICKPEAS, WITH YELLOW DATTERINI TOMATOES, BASIL, SPINACH, BLACKBERRIES AND SEEDS
INGREDIENTS (FOR 4 PEOPLE)
- 500 g of ZuppamiXlegumi e Avena
- 350 g of yellow datterini tomatoes
- 100 g of small spinach leaves
- 12 basil leaves
- 3-4 sprigs of parsley
- a few fresh marjoram leaves
- 125 g of blackberries
- linseeds and sesame seeds
- salt, extra virgin olive oil and black pepper to serve
PROCEDURE
- The night before (or a few hours before) Wash, dry and finely chop the herbs.
Wash and cut the tomatoes in two, then, in a large bowl, season with herbs and plenty of olive oil, helping with your hands, “massaging” the tomatoes and crushing some of them so as to extract the juice. Add a little salt, continue to mix with a spoon and place covered in the fridge for a couple of hours or overnight. - The next day, rinse the ZuppamiXlegumi e Avena and cook over a low heat for about 60 minutes in plenty of water (3 l), adding the salt at the end of cooking, and add a drizzle of extra virgin olive oil once cooked. Stir and let cool, then add the marinated datterini with herbs and mix well.
- Wash and drain the spinach and blackberries, then add them to the salad and season with just a little salt and oil if necessary, and with a couple of tablespoons of linseed and sesame seeds.
- Lavare e scolare bene lo spinacino e le more, poi unirli all’insalata e condire il tutto con ancora poco sale e olio all’occorrenza, e con un paio di cucchiai di semi di lino e sesamo.
Author and Photographer of: rossellavenezia.com
Rossella is originally from Marche and Basilicata. She lives in Rome, but often travels around with her suitcase (and camera!) in her hand.
She is an architect, photographer, author and cook and has a special interest in landscapes and the environment.
She loves exploring the bond between food products and their origin and making dishes that bring back memories of her childhood and of the many women in her family who contributed to her passion for cooking.
She has great respect for natural ingredients and firmly believes in the role that cuisine and people play in protecting and preserving the environment in which we live.
She has a passion (which is not actually a secret) for pastry and baking.
She loves writing (as well as reading!) but above all, since she was a child she loves to talk! She talks about her gastronomic adventures and much more in her blog: Vaniglia, storie di cucina.
