Summer bowl

 This salad bowl is perfect to make when it is just too hot to cook. Serve it with some good whole meal bread for a balanced lunch.

2 servings

A jar of cooked white beans, about 200- 250 g after rinsing

1 tbsp. olive oil

Freshly ground black pepper

200 ml classic tomato gazpacho

2 handfuls of mesclun, baby salad leaves

A few leaves of basil

4 slices of parma ham

Vinaigrette

Rinse the beans under running water. With a hand- held mixer, make a purée with olive oil and black pepper. Divide the bean purée in the centre of two bowls and flatten to a bed. 

Pour the gazpacho around the bean purée. Place a handful of mesclun on top of the purée. Roll the parma ham slices and cut into smaller pieces. Place them nicely among the salad leaves. Sprinkle with vinaigrette and add a few basil leaves as a final touch.