Si ya habéis leído nuestro artículo sobre lo sana que es la dieta mediterránea seguro que lo siguiente que queréis hacer es incluirla en vuestros menús para ofrecérsela a vuestros invitados o a vuestros clientes si es que formáis parte del sector HORECA.

Algunos de los clientes con los que trabajamos en Sudamérica e Islas del Caribe celebran poder ofrecer a sus clientes platos tan saludables como los que os presentamos a continuación y que pueden elaboran gracias a nuestro servicio de logística que les hace llegar los mejores productos españoles, como el aceite de oliva, legumbres y verduras.

Crema de garbanzos

Para los que no gustan mucho de las alubias seguro que este plato que las incluye en forma de crema, les va a encantar.

Ingredients:

• 250 gr of cooked chickpeas
• 2 potatoes
• 1/3 cabbage
• 1 onion
• 1 clove garlic
• 1 glass of brandy
• 1 glass of white wine
• 220 ml cooking cream
• 1 cooking cream
• Salt, pepper and extra virgin olive oil

Preparation

Peel and chop the garlic and onion cloves very finely.

Pour a little extra Virgin Olive Oil in a saucepan and poach the onion and garlic.Add the bay leaf and a little salt.

Put in the potatoes peeled and chopped into pieces, give them a couple of turns to let them soak and add the glass of white wine and the brandy. Let them cook for about 5 minutes while stirring occasionally.

Then add the chopped cabbage and mix.

Add water until covered and let it cook on medium heat until the potatoes are tender, about 20 minutes.

5 minutes before the potatoes are totally cooked, add the cooked chickpeas and season with pepper.

Turn off the heat and transfer it to a bowl with only half the broth, reserving the rest in the saucepan.

Crush it or blend it until we have a fine cream. If it is too thick you can add a little more broth.

Then add the cooking cream and continue blending until everything is perfectly mixed.

Serve the chickpea cream with a little chopped parsley on top.

Red Benas and Tuna Salad

Salads are always a good option to eat vegetables during the hottest times of the year.

Ingredients:

• 1 can of cooked red beans
• 1 can tuna in olive oil
• 1 piece of cucumber
• 1 Chopped red, green and yellow bell pepper
• 1 tomato
• 2 tablespoons sweet corn
• Arugula

For the vinaigrette:

• Balsamic vinegar
• Extra virgin olive oil
• Sesam
• Hot paprika
• Salt and pepper

Preparation

Pour the cooked red beans in a strainer and rinse until all the water is removed from it.

Chop the cucumber, the peppers and the tomato into squares. Prepare the arugula in the bottom of the dish and put on top of it all the vegetables and beans.

Add the sweet corn and the tuna.

Prepare the vinaigrette mixing all the ingredients until they are emulsified. Add it on all the ingredients and mix so that all the flavors come together.

Tip: prepare the vinaigrette and pour over the salad just at the moment of serving.

Green Pea puree with virgin olive oil

Green peas are a source of potassium, phosphorous, magnesium, calcium and iron, among other minerals.

If we also combine them with the properties of Olive Oil, it will become a super healthy dish.

Ingredients:

• 400 gr of cooked green peas
• 2 glasses of water
• 1 onion
• Extra virgin olive oil
• Salt and pepper

Preparation

Cut the onions in small pieces and sauté it in a pot.

When it is ready add the green peas, salt and a little pepper.

Add two glasses of water and cook for about 15 minutes.

After the cooking time, remove the pot from the fire and start blending everything.

Serve with a bit of extra Virgin Olive oil.

Tip: for the presentation we can add a few stripes of ham just before serving.

We hope that soon you can start preparing these and other recipes with all the products that we can provide from AESEKOL.