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Ponthier - Chestnut, green apple, bulgur and feta salad

Chestnut, green apple, bulgur and feta salad

Large baby gem or romaine lettuce leaves (spoon shaped)
PONTHIER cooked chestnuts
Bulgur
Feta cheese
Large tomato
Granny Smith green apple
Spring onions
Lemon juice
Parsley
Chives
Olive oil
Extra fine sea salt
Freshly ground pepper
4
200g
200g
100g
1
1
2
10cl
SQ
SQ
SQ
SQ
SQ
Soak the bulgur in cold water for 15 minutes. Slice the onions thinly, cut the tomatoes into cubes and the apple into quarters then narrow strips. Chop the parsley and chives. Place everything in a salad bowl and mix well. Season with olive oil, lemon juice, extra fine sea salt and freshly ground pepper. Warm the PONTHIER cooked chestnuts by steaming for 2 to 3 minutes or place in a pan with a little lemon juice and olive oil. Remove any floating scum from the bulgur. Drain well. Add the bulgur and the chestnuts to the mixture in the bowl.
ASSEMBLY
Distribute evenly between the baby gem or romaine lettuce leaves. Complete with the cubes of feta cheese and the chopped herbs.