Roveja salad with Tomatoes and spicy Olives
Ingredients for 4 people
200g of Roveja peas (50g per person), 100g of ripe tomatoes, 70 g of pitted spicy olives, 25g of pitted black olives, 4 cloves of garlic, 1 carrot, extra virgin olive oil, fine sea salt.
Soak the Roveja in the water and let it sit for 1 day, then completely drain. Then put the Roveja in a pot, soak it in 1,5 litre of fresh water, bring to the boil and cook for at least 75 minutes, until fairly soft, then drain completely. (Add some hot water during the cooking, if too dry – cooking time can change depending on the dryness of the pulses and can be halved by using a pressure cooker. You can add 3 teaspoons of salt at the end of the cooking).
In a bowl pour 5 tablespoons of extra virgin olive oil, then add the cloves of garlic finely diced, the tomatoes cut into pieces, the carrot cut into thin slices, and the olives coarsely shredded, season with two teaspoons of fine sea salt and stir.
Finally, add the Roveja peas, 2 teaspoons of fine sea salt and stir. Serve as a hors d’oeuvre or appetizer.