Ingredients
- 400 g of horn beans
- 300 g cooked desalted cod
- 1 peeled red onion
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a few sprigs of parsley
- 2 eggs
- 50 g of natural lupin seeds
- 3 tablespoon(s) of olive oil
- 2 tablespoon(s) of cider vinegar
Preparation
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Soak the cornille beans in water overnight.
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The next day, drain them and cook them in a pan of salted water for 1 hour (you can also buy them already cooked, canned, for a quicker recipe). Leave to cool.
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Cook the eggs in boiling water for 10 minutes. Shell them. Let them cool.
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Chop the onion and parsley.
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Drizzle the cornille beans and lupine seeds with the mixed olive oil and vinegar. Add the chopped onion and half the parsley. Mix well, then pour into a salad bowl (or divide between plates). Add the crumbled cod.
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Sprinkle with the remaining chopped parsley and mix again. Garnish with the cooked eggs. Enjoy this salad warm or cold.
