Ingredients (For 4 people)
- 400 grams of black eyes VOION boiled
- 120 grams of smoked trout cut into small bites
- 3 spoons olive oil
- 1 green pepper
- 2 zucchini
- 30 cherry tomatoes cut into 4
- 4 chopped green onions
- 60 grams of baby rocket
For the dressing:
- 100 ml olive oil
- 40 ml lemon juice
- Grate 1 lemon
- Freshly ground pepper
In a small bowl place all the ingredients for the dressing, the olive oil, the lemon, the lemon zest, salt and freshly ground pepper and mix well until a thick dressing is created.
Place a large saucepan of salted water over high heat to bring to a boil.
Put in the black eyes and boil them for 30-35 minutes, until they are al dente.
When they are ready, strain them, cool them with plenty of running water and place them in a large bowl.
On a cutting board with a sharp knife, cut the green peppers and zucchini into small cubes, the cherry tomatoes into 4 and finely chop the spring onions and place them in the bowl with the black eyes together with the baby rocket.
Drizzle with the dressing, sprinkle with salt and freshly ground pepper and mix well.
Serve the salad in large, deep individual dishes and 3-4 pieces of smoked trout on top.