Winter salad and burratina with truffle

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.