Bosch HSLP751UC Manuale Istruttivo

Starters, Soups and Salads

15

2 carrots
1 small leek
3 tbsp. water
4 – 5 tbsp. white balsamic vinegar
1 tsp. sugar
1 yellow pepper
4 oz. frozen peas
1 cup parboiled long grain rice
1¼ cup water or stock
Salt
3 tbsp. green and black olives, 
pitted
1 can tuna in water, drained
1 tbsp. lemon juice
2 – 3 tbsp. olive oil
Parsley leaves
2 tbsp. capers, drained
 

   

2

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Peel and finely dice the carrots. Clean the leek and cut it into fine slices. Stir together 
water, vinegar and sugar in the baking pan. Add the carrots and leeks and cook as 
indicated.

Meanwhile, clean the pepper and cut into thin strips. Place the pre-cooked vegeta-
bles into a dish with the vinegar broth. Fold in the strips of pepper and the peas and 
leave it all to cool.

Place the rice in the baking pan. Add salted water or stock. Steam the rice as indi-
cated until it is cooked and the liquid has evaporated. Leave the rice to rest for five 
minutes, then fluff with a fork.

Finely chop the olives. Drain and flake the tuna. Drain the vegetables, retaining the 
vegetable broth. Stir lemon juice and salt into the vegetable broth and beat in the 
olive oil.

Rinse the parsley and slice thinly. Mix everything together with the capers and lemon 
juice and leave to infuse for one hour.

Instead of tuna, you can add chopped egg, small seafood, finely chopped mortadella 
or salami to the salad.

Serves 4
Per serving approx. 460 kcal, 19 g fat, 54 g carbohydrates, 17 g protein