3 GRAINS SALAD WITH PEAS, BROADBEANS, CHICKPEAS
Recipe Created By:
Danilo Cortellini
Serves
4
ready in
30 minutes
difficulty
Easy
What you will need
- 300 g Riso Gallo 3 Grains
- 120g cooked chickpeas
- 120g peas (off the pod)
- 120g broad beans (off the pod)
- extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 small bunch of basil
- 150g shaved Pecorino cheese
- 1 small bunch of fresh herbs (e.g. parsley/chives/ dill/mint/basil)
- Salt and pepper to taste
How to prepare:
Boil the peas and the broad beans for 1 minute in salted water than cool them down in iced water to retain the beautiful colour.
Peel the broad beans from the thick skin by hand. Leave the peas as they are.
Meanwhile, cook the Riso Gallo 3 Grains in salted boiling water for approximately 20 minutes. Even less if you like your rice al dente. Cool under running water.
Drain the chickpeas from their cooking water. In a large serving bowl combine the “3 Cereali” with the cooked chickpeas, the peas and the broad beans.
Dress with extra virgin olive oil, balsamic vinegar, a pinch of salt and pepper to taste.
Shave the Pecorino cheese on top and garnish with the fresh herbs to serve.