Serving suggestion |
Ingredients:
Ingredients for the salad |
· A hand full of crinkled beetroots
· 5 whole chestnuts in brine
· 1 green pepper
· 1 medium tomato
· About 200 grs of broccoli
· A hand full of roasted almond flakes.
· A pinch of thyme and salt
Method:
Start finely cut the whole onion and fry with a pinch of salt and the
thyme. Once the onion is brown, set aside and leave to cool down.
Floret the broccoli, cut the crinkled beetroots, roughly cut the
chestnuts, the green pepper and the tomato.
Place all the above in a bowl and toss. Then, add the fried onion and
crush the roasted almonds on the lot, mix well and serve.
No need for a vinaigrette here. The fired onion and the flavouring from
the crinkled beetroot in some ways removed the need for a vinaigrette for this
dish.
Enjoy.
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