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Fruits & Vegs yogurt salad




30 min

4 servings

For the cream of yogurt
2 1/4 cups of soy yogurt
1 cup of soy cream
1 tbsp of rice syrup
1 tbsp apple cider vinegar
20 stems of chives
 1 tbsp of Extra virgin olive oil
For the Waffles
6 oz of CIRIO Passata
1 cup of  boiled fava beans
1/2 cup of corn flour
Sunflower frying oil

For the salad

36 oz of Green Beans
20 strawberries

Drain the green beans from their water and put them in a bowl; add oil, salt and, if you wish, apple cider vinegar. Then arrange them in bundles, and use strings of chives to tie them.

Preparation of the cream of yogurt

  1. Place the soy yogurt in the fridge for one night.
  2. Put it in a container with holes or a sieve, so as to let it drain (ideally you could use the fuscella for the ricotta)
  3. Once the yogurt has drained, place it in a bowl, with the cream, the rice syrup, the extra virgin olive oil, salt and the finely chopped chives.
  4. Mix using a spoon, ensuring that all the ingredients are amalgamated.
  5. Store in the fridge.

Preparation of the waffels

  1. Put the fava beans into a container, whisk them adding olive oil, salt and a dash of water. Add the Fioretto corn flour and Cirio's sieved tomatoes.
  2. Knead until you obtain a hard, smooth mixture.
  3. Spread the dough using a rolling pin, and make disk shapes using a cup.
  4. In a pan, fry the beans and corn discs in sunflower oil.
  5. Dry them using some kitchen paper.
  6. Serve this dish in a bowl: place the cream at the bottom, the green beans and the chopped strawberries on one side, and the waffles on the other side.

Chef Claudio Di Dio - BistròBiò vegan restaurant - Milano Italia

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