Vegetarian Salad & Espelette Pepper Recipe
For 4 people:
- 4 large potatoes
- 1 can of kidney beans
- 2 avocados
- 6 teaspoons of fromage blanc (or Greek yogurt)
- 2 oranges
- Sesame seeds
- 1 lemon
- Chili powder
- Sesame oil
- 1 Espelette pepper seasoning pencil
- Boil the potatoes in water.
- Mash the kidney beans, adding the lemon zest and juice.
- Peel and slice the avocados.
- Segment the oranges.
- Prepare the fromage blanc sauce: add sesame seeds, sesame oil, lemon zest, lemon juice, and chili powder.
- Assemble the plate by arranging the sliced potatoes, covering with the kidney bean mash, avocado slices, fromage blanc sauce, and orange segments.
- Serve with the Espelette pepper seasoning pencil to grate over the top.
