Antipasti & Chickpea Salad
25 min
Pork
44405
For 2 Portions
140 g
chickpeas
80 g
roasted pepper
70 g
salami
70 g
prosciutto crudo
30 g
green olive
30 g
black olive
20 g
caper
20 g
basil, fresh
20 g
pine nut
2
romaine lettuce
1
red onion
1
mozzarella
4 tbsp
olive oil
2 tbsp
balsamic vinegar
1 tsp
honey
1/2 clove(s)
garlic
pepper
salt
1. All set?
2. Toast pine nuts in a dry pan until golden.
3. Peel red onion, halve, and finely slice into half-moons.