Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- -400g agretti
- -300g tempeh
- -200g shelled broad beans
- -80ml umeboshi
- -2 tomatoes
- -1 shallot
- -12 black olives
- -2 tablespoons pine nuts
- -2 tablespoons almond flakes
- -10 mint leaves
- -extra virgin olive oil
- -salt
- -pepper
INSTRUCTIONS
- Chop the tempeh into 1cm cubes and marinate them with the umeboshi vinegar.
- Sear the broad beans for 2-3 minutes, let them immediately cool down with cold water, then peel them and chop them roughly.
- In a bowl, combine the beans, the chopped tomatoes, the pitted olives, the minced mint, 2 tablespoons oil, a pinch of salt and pepper.
- Boil the agretti with salted water for 5 minutes, then drain them and let them cool down immediately to maintain the vibrancy of the color. Meanwhile toast the pine nuts and the almonds.
- Drain the tempeh and sauté it for a few minutes in a casserole with 2 tablespoons oil and the sliced shallot. In the end, add the agretti and sauté for a few minutes.
- Plate the agretti to create a nest, fill the center with the tempeh, then sprinkle the pine nuts, the almonds and complete with the tomato and broad beans salad.
