For 4 servings
- 100g boiled chickpeas
- 100g cabbage
- 100g turnip greens
- 50g potatoes
- 50g Polignano carrots
- 50g brown rice
- 2 crusco peppers
- 1 burratina with truffle, 100g
Prepare a varied but balanced mixed salad and dress with salt flakes, a tablespoon of Tahina, a few drops of soy sauce and extra virgin olive oil. Mix and let flavours blend for about 30 minutes. Serve on a flat plate with a burrata with truffle, cut in half, on the top and rye bread.
This is a healthy dish, with a universal preparation, easily adaptable to all world cultures. A perfect mix of tradition and well-being.
