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.
1
Cut the pumpkin into cubes and bake at 180 degrees for 15 minutes.
- Pumpkin: 240 g
2
Then coat it in breadcrumbs and fry in olive oil until golden brown.
- 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.
- 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.
- Fresh corn: 120 g
- Olive oil: 40 ml
- Soy sauce: 8 ml
5
Mix all the ingredients and garnish with pumpkin seeds.
- Pumpkin seeds: 28 g
