Salad warm necklaces

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  • Mass necklaces: 300 g
  • Garlic: 1 tooth
  • Courgette small bend to squares: 1
  • Small eggplant cut into squares: 1
  • Mushrooms cut to pieces: 5 or 6
  • Chickpea stew: 1 cup
  • Lettuce or rocket: the taste
  • Tomato cut to pieces: 1
  • Oregano, dried: taste.
  • Olive oil Vinaigrette: 4 spoon


Bake the dough in water with salt until it is al dente. Drain and rinse the water, still inside the drying rack, not to paste. Book.

In a large frying pan sauté the garlic in a little oil, and then put the courgette, aubergine and mushrooms. Season with salt and leave to cook until they are golden (10 minutes or less), stirring occasionally.

Make the vinagrette >in a large bowl, stirring well to emulsify. Add lettuce, tomato, and the chickpeas and get involved.

Mix all the other ingredients, surround it with care, sprinkle with a little olive oil and sprinkle with oregano, dried.

Serve immediately.

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