SPRING SALAD
- Posted by Tzeitel Topel
-
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Boil plenty of salted water and cook the pasta for 3 min, remove from heat, pass through a sieve and set aside. (To avoid sticking you can add some olive oil).
INGREDIENTS* 4 portions:
- 1 El Dorado red lentils pasta box
- 250 gr / Mezclum (vegetables mix)
- 1 un. / Beet
- 1 un. / Carrot
- 1 un. / Yellow pepper
- 150 gr / cherry tomatoes
- 2 pieces / Avocado Hass
- 1 tbsp / black sesame seed
- 1 tbsp / Sunflower seeds
- 7 tbsp / balsamic vinegar
- 4 tbsp / olive oil
- 1 tbsp / Ground Panela
- Salt
- Pepper
PREPARATION:
- Boil plenty of salted water and cook the pasta for 3 min, remove from heat, pass through a sieve and set aside. (To avoid sticking you can add some olive oil).
- Peel the beet and cut it into cubes, mix it with 1 tablespoon of balsamic vinegar, 1 tablespoon of olive oil, ½ tablespoon of ground panela, salt and pepper to taste. Then put in a refractory and bake at 250°C for 30 minutes or until the beet is tender.
- Peel and cut the carrot into thin strips, separate.
- Peel and cut the avocado, separate.
- Peel and cut the pepper into thin strips, removing the seeds, separate.
- Mix all the ingredients: pasta, mezclum, beet, carrot, avocado, pepper, cherry tomatoes and finish with sunflower seeds and black sesame seeds.
- For the vinaigrette, mix the remaining 6 tablespoons of balsamic vinegar with the remaining 3 tablespoons of olive oil (add the oil in the form of a thin wire to achieve an emulsion) add ½ tablespoon of ground panela remaining, salt and pepper to taste, Mix again and season the salad.