Bom Petisco salad with chickpeas and apple purée
INGREDIENTS
3×120 g Bom Petisco
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
Marinate the onion with salt, pepper, olive oil, vinegar and paprika for 30 minutes.
Bake the apples in a preheated oven at 150º for 40 minutes. Remove the skin and cores, place in a blender, add the oil and vinegar. Blend and season with fleur de sel.
PRESENTATION
Place the apple purée in small glasses.
Top with the chickpeas and vinaigrette, the egg, the tuna and finally the parsley.
