Salad with mung bean, orange, onion and syglino


  •     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.