Ingredients
- 25g cannellini beans
- 2 large potatoes, diced
- 1 carrot, diced
- 125g peas
- 50g capers, chopped
- 50g cornichons (dill pickle) chopped
- 50g red capsicum sliced
- 2 eggs, boiled and chopped
- 25ml lemon juice
- 150g aioli
- seasoning
Method
Cook vegetables to al dente. Mix ingredients. Season well. This quantity serves two.
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