Solterito arequipeño with broad beans, corn, cheese and olives

Ingredients

For 1 serving

• Broad beans150 g
• Canned sweetcorn80 g
• Queso fresco50 g
• Tomatoes150 g
• Red onion30 g
• Black olives5
• Chili pepper0.5
• Parsley6 g
• Red wine vinegar10 ml
• Extra virgin olive oil10 g
• Whole wheat bread1
• Saltto taste

Contains: gluten, lactose, sulphites,

In season: April – June

Method

1. Blanch the podded broad beans in boiling water for 3 minutes, until tender, cool them in cold water and slip off their skins.
2. Cut the tomatoes and queso fresco into roughly 1 cm dice, finely chop the red onion and deseeded chilli and tear the parsley.
3. In a bowl combine the broad beans, drained sweetcorn, tomatoes, onion, chilli, cheese, olives and parsley; dress with the vinegar, oil and a pinch of salt and toss.
4. Serve the solterito with the wholemeal bread.