Lukewarm green beans salad

Ingredients :

Ingredients for 4 people
200g of green beans Almaverde bio
100g of dry chickpeas
100g of spelt
2 carrots
8 radishes

For season
1 spoonful of frozen basil Sucor
6 spoonfuls of extra virgin olive oil
2 spoonfuls of lemon juice
Salt, black pepper

Tips and variations :

To keep the shiny colour of green beans, put them in cold water after cooking. Instead of chickpeas, you can use beans or lentils. If you don’t have time, you can use chickpeas already cooked doubling the quantity.

Course :

Second dish

With products :

Preparation :

Soak the chickpeas for 12 hours, drain and simmer for for 2 hours in boiling water. When ready, drain and take it apart for later. Let salted water boil and after washed, cook the spelt for 40 minutes. Drain and put it aside.
After peel the carrots and wash the radishes, cut both in a thin slices. Put the green beans in a pot and cover them with cold water, cooking for 7/8 minutes from the moment they start to boil. Drain and add the spelt, the chickpeas and vegetables. Season with a mix of extra virgin olive oil, lemon juice, basil, salt and pepper. Serve warm.

Recipe and photo made by Tiziana Many food bloggers and food photographer author of the blog "l'ombelico di Venere”

Lukewarm green beans salad

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