ingredients

500g of Pompadour Label Rouge
400g of peas
600g of fresh beans
4 small hearts of sucrine
½ mango
5 tablespoons of olive oil
1 teaspoon of vinegar
Salt
pepper

Steps

Meli Melo from Pompadour

Steam the Pompadour Label Rouge for 25 minutes.

Check the cooking with the tip of a knife.

Peel and cut into slices.

Shelling peas and beans.

Dive them separately for 3 minutes in salted boiling water. Drain.

Remove the membrane from the beans.

Wash and wring the hearts of sucrine.

Peel and cut the mango into small cubes and take the equivalent of one tablespoon. Crush with a fork and pass through a colander to obtain a cream. Pour it into a bowl. Add olive oil, vinegar. Salt, pepper. Emulsify with a small whisk.

Arrange in a dish the sucrine leaves, the Pompadour Label Rouge pucks. Sprinkle with beans, peas and cubes of mango. Pour the vinaigrette on top. Mix. Serve immediately

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