Servings:
4
Prep time:
20
Cooking time:
5
INGREDIENTS
- - 400 g of cherry tomatoes
- - 120 g of green beans
- - 4 stalks of celery
- - 4 rice cakes
- - 2 tablespoons of cottage cheese
- - 1 teaspoon of olive paste
- - 20 mint leaves
- - 2 sprigs of parsley
- - Extra-virgin olive oil
- - salt
- - basil
INSTRUCTIONS
- Chop quickly the mint leaves in a bowl and mix them with 2 tablespoons of oil; cover and let marinate for 2 hours
- Check the green beans and steam them for 5 minutes, atke them of the fire still crunchy. Once cooled, cut into small logs and mix peppermint oil, then cover them and let them season in the refrigerator
- Slice the tomatoes and celery, following whisk at maximum power, salt a little and pour a little iced water for getting the scentend cream
- Transfer the cream into 4 bowls and put in the center the green beans with mint. Divide the rice crackers in half and spread with cottage cheese already mixed with the olive paste. Complete garnishing each half biscuit with a basil leaf
