15.06.2019

EMPEDRAT with beans, chickpeas, vegetables and olives

EMPEDRAT with beans, chickpeas, vegetables and olives
  1. Gently mix together all the chopped ingredients as indicated in the recipe, dress with the vinaigrette and serve on a presentation tray.
  2. OPTIONAL: On top of the mixture, add pieces of desalted cod (250 g, making sure there is just a touch of salt to it) and cut into 3 × 0.5 × 0.5 cm sticks. You can also do the same using 12 prawn tails that have been dipped in boiling water, removed from their shell and dressed with olive oil. 
     
Recepta
SERVES 4:
  • 250 g Ganxet beans, well-cooked and strained
  • 250 g green beans, well-cooked and strained
  • 250 g chickpeas (well-cooked and strained)
  • 200 g ripe tomato pulp, diced into 1 x 1 cm pieces
  • 200 g spring onion, diced into 0.5 x 0.5 cm pieces
  • 100 g green pepper, diced into 0.5 x 0.5 cm pieces
  • 100 g red pepper, diced into 0.5 x 0.5 cm pieces
  • 100 g yellow pepper, diced into 0.5 x 0.5 cm pieces
  • 150 g stoneless Sevillian green olives, cut into thirds
  • 150 g stoneless Aragonese black olives, cut into thirds

For the vinaigrette:

  • 125 ml extra virgin olive oil 
  • 20 chive stems, chopped into 1 cm pieces
  • 20 parsley leaves, finely chopped 
  • 40 ml sherry vinegar
  • 1 tablespoon Pommery wholegrain mustard
  • salt
  • pepper

Keep the dish in the fridge and enjoy it at home or at a picnic at the beach or up in the mountains. It can also easily be brought to work in a Tupperware container.