Ingredients

• 260 g 2 percoche
• 250 g junket
• 200 g white beans
• 160 g mixed salad
• 80 g 4 miniature courgettes
• 20 g basil leaves
• 20 g mint leaves
• 18 blackberries
• apple cider vinegar
• extra virgin olive oil
• salt

To prepare the salad of percoche, blackberries and junket, bring three fingers of water to a boil in a saucepan. Peel the green beans, removing the harder end, and cut them in half. Boil them for 3 minutes.
Reduce courgette slices.
Gather in a bowl the mixed salad, courgettes, basil and mint, 16 blackberries and diced giuncata.
Strain green beans, quickly cool them under cold water and add them to the bowl.
Divide the percoche in half, remove the core and cut them into thin slices. Add them to the salad.
Mash 2 blackberries in a bowl and mix them with 2 tablespoons of apple cider vinegar, 2 of oil and a pinch of salt. Use this vinaigrette to season the salad.

Other Recipes you can read:

• A triumph of lightness and taste – Italian cuisine reinvented ..

  For those who want to stay light without giving up taste, this is the recipe for you because it combines the ..

• Crispy chicken salad and pieces of parmesan, an anti-waste dish ..

  Cut the chicken into evenly sized pieces. In a bowl, mix the breadcrumbs with a generous portion of flaked parmesan, adding salt and pepper to taste. Dip the ..

• Recipe Russian salad with apple mayonnaise – Italian cuisine reinvented ..

  We have prepared an original version of the classic Russian salad using hard-boiled eggs And carrots, potatoes and broccoli like vegetables, all mixed together by one green apple mayonnaise. ..