The return of some warm sunshine reported a desire to salads at the beginning of the meal, like the one that I propose today, served in a crispy rice cup. Could be proposed as a light appetizer. If you wish, you can change the vegetables or add others.
Ingredients for 2 people:
- 4 wafer of rice
- 2.82 OZ (80 gr.) frozen broad beans
- 3.53 OZ (100 gr.) of mixed salad
- 2.82 OZ (80 gr.) rocket
- 1 courgette
- pepper
- salt
- EVO oil for seasoning
- 1 organic lemon
Time: 1/2 hour
Grill oven 392 °F
Cut the courgette in thinly sliced and put it to marinate in a plate with a pinch of salt, pepper, a tablespoon of oil and 1/2 lemon juice.
Turn on the oven grill to 392 °F.
Boil the beans in boiling salted water for 10 minutes and drain.
Wash the lettuce and the rocket and spin it, put it in a bowl and season.
Take the rice waffles (you can find them in the in the department of ethnic products), dampen a cloth and place them on one at a time. When they become soft, take a bowl that can go in the oven, flip it over, brush with a little oil and place over 2 waffles moistened.
Put under the grill for 5 minutes or until crispy.
Turn it upside down and place it on a plate.
Repeat the same procedure for all the cups, I use two wafers of rice instead of one so that they are less fragile.
In each cup to put the salad sauce, courgette on the board, the beans and season with lemon juice, salt and a little olive oil EVO.
Grill oven 392 °F
Cut the courgette in thinly sliced and put it to marinate in a plate with a pinch of salt, pepper, a tablespoon of oil and 1/2 lemon juice.
Turn on the oven grill to 392 °F.
Boil the beans in boiling salted water for 10 minutes and drain.
Wash the lettuce and the rocket and spin it, put it in a bowl and season.
Take the rice waffles (you can find them in the in the department of ethnic products), dampen a cloth and place them on one at a time. When they become soft, take a bowl that can go in the oven, flip it over, brush with a little oil and place over 2 waffles moistened.
Put under the grill for 5 minutes or until crispy.
Turn it upside down and place it on a plate.
Repeat the same procedure for all the cups, I use two wafers of rice instead of one so that they are less fragile.
In each cup to put the salad sauce, courgette on the board, the beans and season with lemon juice, salt and a little olive oil EVO.
enjoy your meal and eat everything ... even the cup!
See the recipe in printable PDF
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