3 GRAINS SALAD WITH PEAS, BROADBEANS, CHICKPEAS
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Zubereitung
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.
