People :

2

Preparation time :

25 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 80 g baby potatoes
  • 1 zucchini
  • 50 grams of rocket
  • 20 g of sun-dried tomatoes in olive oil
  • 100 grams of cooked red beans
  • 40 g of prosciutto (Italian dried ham)
  • 30 g of gorgonzola cheese
  • Skimmed milk
  • Balsamic vinegar
  • Salt and pepper
Preparation
  1. Steam baby potatoes, drain and allow to cool before peeling.
  2. Cut the zucchini into long  pieces and blanch for a couple of minutes in boiling water.
  3. Clean the rocket and lay out on serving plates, then add potatoes, slices of zucchini, beans, sun-dried tomatoes and ham.
  4. In a separate bowl, crumble up the gorgonzola, slowly adding a little milk to make a thick cream; season with salt and freshly ground pepper and mix well. Pour over salad and then add a splash of balsamic vinegar. Serve.

Additional information

People :

2

Preparation time :

25 min

Difficulty:

Easy