Three Sisters Salad

4 servings

30 minutes

This is a tribute to the Mayan tradition of planting pumpkin, beans and corn together. In this recipe, we add blanched green peas to a green salad mix, season it all with truffle sour cream - just combine regular sour cream with truffle paste from a jar. Next comes sweet crispy pumpkin, breaded and deep-fried. And then come corn kernels, seared with a blowtorch or fried in a dry frying pan. Serve the salad with nachos - they enhance this Mexican spirit. Recipe by Dmitry Kishov, chef of the Tacobar restaurant.

Energy value per serving

• Calories: 282.1
• Proteins: 7.8g
• Fats: 18.8g
• Carbohydrates: 23.7g

Ingredients

• Pumpkin: 240 g
• Breadcrumbs: 40 g
• Fresh corn: 120 g
• Frozen green peas: 120 g
• Olive oil: 40 ml
• Pumpkin seeds: 28 g
• Soy sauce: 8 ml
• Sour cream: 80 g
• Truffle paste: 40 g
• Mixed salad leaves: 120 g

Cooking steps

1. Cut the pumpkin into cubes and bake at 180 degrees for 15 minutes.

   Required ingredients:

   • Pumpkin: 240 g

2. Then coat it in breadcrumbs and fry in olive oil until golden brown.

   Required ingredients:

   • Breadcrumbs: 40 g
   • Olive oil: 40 ml

3. Pour boiling water over the peas for 2-3 minutes. Then mix it with sour cream and truffle paste.

   Required ingredients:

   • Frozen green peas: 120 g
   • Sour cream: 80 g
   • Truffle paste: 40 g

4. Slightly scorch the already boiled corn with a torch. Dress the mixed salad with olive oil and a drop of soy sauce.

   Required ingredients:

   • Fresh corn: 120 g
   • Olive oil: 40 ml
   • Soy sauce: 8 ml

5. Mix all the ingredients and garnish with pumpkin seeds.

   Required ingredients:

   • Pumpkin seeds: 28 g