PARTNERS
HUMMUS, CUCUMBERS, PLUM TOMATOES AND CHAMOIS
Ingredients
G 100 loin of chamois
G 250 cooked chickpeas
G 100 plum tomatoes
G 50 coarse salt
N 1 tbsp Tahina (sesame paste)
N 1 cucumber
N 1 small bunch of chives
N 2 limes, juiced
N 2 pita breads
Parsley to taste
Extra virgin olive oil to taste
Salt and pepper to taste
Preparation
- Cut the loin into cubes of about 1 cm.
- Put the chickpeas in a blender with the Tahina paste, lime juice and parsley.
- Blend vigorously adding a few tablespoons of oil to make a smooth, thick mousse and, after tasting, season with salt and pepper.
- Remove the seeds from the cucumber and dice.
- Clean and chop the tomatoes. Dress the cucumber and tomatoes with oil, salt, pepper and chopped chives.
- Heat the oil in a frying pan over a high heat, add the coarse salt. Sear the cubed chamois loin for 1’.
- Serve the hummus on the pita, arrange the cucumber and tomato salad on top and then add the cubes of chamois.
Video Gallery
Other
ChefIris Rossi
Wine CouplingRosso Piceno DOC
Other Info Kcal 364* *For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.
