Mogette bean salad with olive oil, tomato coulis and fresh coriander

mogette en salade, tomate et coriandre

Ingredients :

For the mogette bean salad:

  • 1 sachet plain-cooked Mogette de Vendée beans
  • 15cl chicken stock
  • 5g fresh coriander leaves
  • 20g fresh flat-leafed parsley
  • Unrefined salt
  • Freshly milled pepper
  • For the tomato coulis:
  • 5cl olive oil
  • 1 white onion
  • 1 sprig of thyme
  • 1g powdered cumin
  • 1g powdered coriander
  • 0.5g Cayenne pepper
  • 1 bay leaf
  • 6 vine tomatoes

Preparation :

Tomato coulis - prepare the day before:

  • Quarter the tomatoes. Lightly brown the onion with the olive oil, garlic, thyme and bay leaf.
  • When slightly golden, add the quartered tomatoes.
  • Mix in the chicken stock and spices. Simmer until the mixture thickens. Remove the thyme and bay leaves.
  • Liquidise and keep in a cool place.

To serve:

  • Add a trickle of virgin olive oil to the tomato coulis.
  • Drain the mogette beans, and place in a dish.
  • Pour on the cold coulis. Finely chop the coriander and flat-leafed parsley.
  • Sprinkle the herbs on the dish.
  • Season with unrefined salt and freshly milled pepper.
Enjoy your meal !

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