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Summer salad with Whole Pulses and Cereals soup

Ingredients for 4 people

70g of Casale1485 whole pulses and cereals soup per person, fine sea salt, 10 pachino tomatoes (or other small tomatoes), 200g of Italian Pecorino or another mature cheese (your choice), some rucola leaves, 5 tablespoons of extra virgin olive oil.


Soak the Soup in the water and let it sit for 8 hours (or 1 night), then completely drain. Then put the Soup in a pot, soak it in 2 litres of fresh water, bring to the boil and cook for approximately 1 hour, until fairly soft. Add two tablespoons of fine sea salt at the end of the cooking, then drain completely. (Add some hot water during the cooking, if too dry – cooking time can change depending on the dryness of the pulses). Drain the Soup, season with a tablespoon of extra virgin olive oil, stir and let it cool in the fridge.

In the meantime, in a salad bowl put the tomatoes and the pecorino cut into pieces, add the rucola coarsely shredded, season with some fine sea salt and  dress with extra virgin olive oil to taste. Finally, put the Soup in the salad bowl, stir and serve.


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