Читать книгу Summer Food - 600 Delicious Recipes For Hungry Party Guest - Jill Jacobsen - 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 brighter 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, cleaned in two parts disassemble or crush into four pieces. Chives in clean water, shake dry, set aside 4 straws for embellishing. Mince remaining chives in rolls. Allow to dry and shred mozzarella into slices.

Stir for vinaigrette vinegar, salt, pepper, sugar and pesto. Propose including oil. Mix peas, chives, onions, tomatoes and vinaigrette.

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