Salade NiĂ§oise met knapperijge groentjes
Hoofdgerecht voor 4 personen
Voorbereiding: 15 min.
Bereiding: 40 min.
1 Cut the broccolis in small bunches, shell the peas, remove the stoke of the French beans. Boil the vegetables "al dente" separately in a big bowl of salty water. When done put the cooked vegetables in iced water.
2 "Soft-boil" the eggs 6 minutes after the water starts boiling . Faites cuire les Ĺ“ufs Â«Â molletsÂ Â» 6 minutes aprĂ¨s le retour de lâ€™Ă©bullition. Cool them off and peel them.
3 Pre-heat the oven with "grill' mode. Sting the cherry tomatoes and place them in the oven with a dash of olive oil and a pinch of salt and sugar. Heat up for 25 minutes.
3 Drain the tuna. Prepare the dressing by mixing the yoghurt and mustard. Rectify the seasoning.
4 Set the plates, spray a dash of olive oil, with salt and pepper. Keep the sauce on the side.
300 g of broccoli
200 g of peas in their pod
300 g of French beans
250 g of cherry tomatoes
250 g of tuna belly
A handful of black olives
125 ml of natural yoghurt
2 tablespoons of grain mustard
Extra virgin olive oil