Sea Beans with Wheat & Mozzarella


  • 1 ball of mozzarella cheese
  • 1 egg
  • 100 g wheat
  • 50 g mustard seeds
  • 50 g sea beans
  • 2 yellow cherry tomatoes
  • 2 sprigs of fresh thyme
  • 1 teaspoon vinegar
  • rock salt


Boil the sea beans, remove them in ice water to preserve their color and remove the bones. Put the mustard seeds in the pot, bring to a boil with enough water to cover them and pour this water. Put water on it again and boil it. Boil the mustard seeds and drain them after the bitterness is gone. Boil the wheat. Then strain and leave to cool. Put water in the pot. After boiling, lower the heat and add the vinegar. Slowly break the egg into this non-boiling but close to boiling water. Move it very slowly from the bottom so that the egg does not stick to the bottom. When it starts to turn white and collect itself, take it out of the water and drain the excess water. In a bowl, flavor the sea beans and wheat with olive oil and rock salt. Take the mixture on a plate and put the egg and mozzarella cheese on it. Add the halved cherry tomatoes. Put the mustard seeds last. Sprinkle with thyme and rock salt and serve.

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