- 250g cupcake
- 3 boxes. soup of extra virgin olive oil
- 200g converged, in thin slices
- 1 orange
- 1 large onion, in thin slices
- Or bunch of mint, finely chopped
For the vinaigrette
- 50ml olive oil
- 50ml of orange juice
- 1 box of sesame oil
- 1 clove of garlic, melted
- salt, freshly ground pepper
Rinse the pot with cold water and strain it. Put it in a pan with enough water to boil until soft but not melted for about 40 minutes.
In a non-stick frying pan, put the olive oil to heat. Sauté the slices until they are brown. With a spoonful, dip them in a plate lined with absorbent kitchen paper to drain.
Scrub the orange and divide it into thin slices, carefully removing the white film surrounding them. In a salad bowl put the peaches, onions, slices of orange, convergent and mint.
In a small bowl mix the vinaigrette ingredients. Sprinkle the salad and mix well with your hands or two serving spoons. Serve immediately.
The chickpea, also known as mung bean, is a very light green legume (slightly larger than the lentil), tasty and very nutritious as it contains a lot of protein, iron and a lot of vitamins. It is also cooked quickly without needing to soak.