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Mediterranean Cannellini Salad with Fresh Salsa Verde | High-Protein & Crunchy
(0)
15 min
Quick
Gurkerl Küche
Ein eleganter mediterraner Hauptspeisensalat mit zarten Cannellini-Bohnen, frischen Kräutern, Kapern, Kalamata-Oliven und goldbraun im Backrohr gerösteten Pinienkernen. Herrlich aromatisch, sättigend und reich an pflanzlichem Protein.
Preparation method
Toast the pine nuts
Preheat the oven to 180 °C top/bottom heat. Spread the pine nuts evenly on a baking tray lined with baking paper and toast in the hot oven for about 5 to 7 minutes until golden brown and fragrant. Then remove and let cool completely.
Prepare the salsa verde
Wash the flat-leaf parsley and basil, shake dry, and finely chop along with the tender stems. Peel and finely grate the garlic. Briefly drain the capers and finely chop.
In a bowl, mix the herbs, garlic, and capers with the juice and finely grated zest of the organic lemon and the extra virgin olive oil. Season the salsa verde to taste with a pinch of salt and freshly ground black pepper.
Chef's tip
Meal-prep tip: The salad tastes even more intense once infused. You can easily prepare it the day before and store it in the fridge. Sprinkle the toasted pine nuts on top just before serving so they stay nice and crunchy.
Ingredients
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