Читать книгу Summer Kitchen - Bernhard Long - Страница 17

Serves 4 meals

1 can (425 milliliters) chickpeas

4 red onions

400 grams cherry tomatoes

1 bunch of chives

2 balls so to the 125 grams) buffalo mozzarella cheese

75 milliliters bright balsamic vinegar

Salt and freshly ground pepper

1 pinch of sugar

2 teaspoons pesto (glass)

3 tablespoons olive oil

The preparation sequence

Pour chickpeas in a colander, rinse with cold water and let dry thoroughly.

Peel the onions and chop into fine rings. Clean tomatoes in water, clean combination of two words or shred into four pieces. clean chives in water, shake dry, set aside 4 straws for embellishing. Mince remaining chives in rolls. allow to dry and shred mozzarella into slices.

stir together the vinaigrette vinegar, salt, pepper, sugar and pesto. hit oil underneath. Mix peas, chives, onions, tomatoes and vinaigrette.

Distribute mozzarella on four serving plates, arrange lettuce over it and bring to the table. Garnish with 1 each Schnittlauchhalm. Serve with flatbread.