Couscous with poached egg, green beans, roasted almonds, chickpeas and basil, with Grana Padano Riserva
Ingredients250 g couscous
100 g Grana Padano Riserva
250 g precooked chickpeas
300 g green beans
100 g almonds
1 bunch rocket
1 tablespoon vinegar
Extra virgin olive oil
Salt & pepper
PreparationPrepare the couscous according to the instructions on the package, then break up with a fork and dress with olive oil, salt and pepper.
Boil the green beans in salted water for a few minutes, then drain and cool in water and ice to preserve their bright green colour.
Roast the almonds in a pan for a few minutes.
Thinly slice the radishes.
Fill 4 salad bowls with the couscous, basil leaves, chickpeas, shavings of Grana Padano, green beans, rocket, radishes and roasted almonds.
Fill a small pot with water, add a tablespoon of vinegar and bring it to the boil. Swirl the water round using a tablespoon and place the shelled egg in the centre, leave to cook for a few minutes and then drain with a slotted spoon.
Arrange a poached egg in each bowl, dress with lime juice, olive oil, pepper and serve immediately.