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THE RECIPE
BLACK-EYED PEAS AND GRILLED VEGETABLE SALAD
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COOKING DURATION
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SERVES
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DIFFICULTY
INGREDIENTS
- 1 cup black-eyed peas
- 1 Florina pepper sliced lengthwise
- 1 small zucchini sliced lengthwise
- 1 small eggplant cut in round slices
- 1 spring onion
- 2 slim slices of finochio
- 80-90 ml TOP Balsamic Vinaigrette
Ingredients for TOP Balsamic Vinaigrette
- 75 ml TOP Balsamic Vinegar
- 1 tblsp sugar
- 1 tsp mustard
- 1 small garlic clove
- 1 shallot
- 80 ml Horio Classic olive oil
- 150 ml sunflower oil
- Salt-pepper
EXECUTION
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Prepare Vinaigrette: Put TOP Balsamic Vinegar and the rest of the ingredients in a blender and slowly add Horio Classic olive oil in the end. Add salt and pepper and pour vinaigrette in a bottle. Keep refrigerated.
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Boil beans until soft, drain and cool.
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Oil and season vegetables and grill in a pan.
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In a bowl, put beans, vegetables and TOP Balsamic Vinaigrette, mix and serve.
TYPE OF MEAL
TYPE OF MEAL
COOKING TECHNIQUE
OCCASIONS
University life, Romantic occasion, Festive occasions
INGREDIENTS
RECIPE HAS BEEN MADE WITH
TOP BALSAMIC VINEGARRECIPE HAS BEEN MADE WITH
TOP BALSAMIC VINEGARINGREDIENTS
- 1 cup black-eyed peas
- 1 Florina pepper sliced lengthwise
- 1 small zucchini sliced lengthwise
- 1 small eggplant cut in round slices
- 1 spring onion
- 2 slim slices of finochio
- 80-90 ml TOP Balsamic Vinaigrette
Ingredients for TOP Balsamic Vinaigrette
- 75 ml TOP Balsamic Vinegar
- 1 tblsp sugar
- 1 tsp mustard
- 1 small garlic clove
- 1 shallot
- 80 ml Horio Classic olive oil
- 150 ml sunflower oil
- Salt-pepper
TYPE OF MEAL
TYPE OF MEAL
COOKING TECHNIQUE
OCCASIONS
University life, Romantic occasion, Festive occasions
INGREDIENTS
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