Comporre l’insalata mettendo i legumi, il riso gli spinacini i pomodorini e la cipolla con una spolverata di trito di prezzemolo e buccia di limone.
Ingredients for 4 servings
: 150 g cooked cannellini beans,150 g cooked chickpeas, 100 g black rice, 100 g baby spinach, 4-5 anchovies, capers, 150 g cherry tomatoes,1 red onion, 1 lemon, 10 g sesame seeds, 15 g parsley, salt, extra virgin olive oil, sugar, oregano, black pepper.
Preparations: cut cherry tomatoes in half, in a small bowl mix the tomatoes with a pinch of salt, sugar, oregano, grated lemon peel and olive oil. Line a pan with the tomatoes facing up. Bake for 90 min at 130C (265F).
Soak finely chopped onion in water to soften the flavour.
Cook the rice in a pan using one-part rice equal to two parts water and add a dash of salt. Cook until the water is completely absorbed and add a drizzle of oil, fluff the rice with a fork.
Prepare the dressing: toast sesame seeds in a hot pan for about 2-3 minutes. In a bowl add the juice of half a lemon, extra virgin olive oil, salt, capers and finely chopped parsley, mix with a fork, add drained chickpeas and drained cannellini beans.
Sauté the spinach for a minute in a hot pan with a drop of oil.
Combined by mixing chickpeas, cannellini beans, rice, spinach, tomatoes and drained chopped onions, sprinkle with chopped parsley and lemon peel.