Bom Petisco 5 Pepper salad with chickpeas and apple purée
INGREDIENTS
3×120 g Bom Petisco 5 Peppers
300 g Cooked chickpeas
3 Chopped boiled eggs
2 tablespoons Chopped parsley
Vinagrette
100 g Chopped parsley
0,5 dl Extra virgin olive oil
To taste White wine vinegar
To taste Traditional sea salt
To taste Ground pepper
½ coffee spoon Paprika
Cream
500 g Entire apples
1,5 dl Extra virgin olive oil
0,5 dl Cider vinegar
To taste Fleur de sel
Instructions
Bake the apples in the oven, pre-heated to 150º for 40m.
Remove the apple skin and cores, and blend along with the olive oil and the vinegar. Season with fleur de sel.
PRESENTATION
Use small glasses and begin with the apple purée, then the chickpeas and the vinaigrette, the egg, tuna and finally the parsley.
