<span>Luigi Margoni, executive chef at Larte D3, explains why French green beans are a versatile addition to any dish. "As a result of their vibrant green colour and unique taste, green beans can be cooked in many ways. Sometimes they are added as a side dish or can be used as a garnish. They are also versatile and can be used for starters and main courses. The beans</span><span> add a refreshing taste to even the most simple dishes, and are particularly popular in our Larte D3 fregola salad, complemented by espelette chilli and focaccia croutons."</span> <strong><span>Fregola salad</span></strong> <span><em>Serves 1</em></span> <span><em>Preparation time: 15 minutes</em></span> <span><em>Cooking time: 3 minutes</em></span> <strong><span>Ingredients</span></strong> <span>1 tomato, diced</span> <span>1 baby gem lettuce</span> <span>10g black olives</span> <span>15g red onions</span> <span>90g tuna steak</span> <span>Pinch of salt </span> <span>Black pepper, to taste</span> <span>30g French green beans</span> <span>1 egg</span> <span>20g focaccia croutons</span> <span>150g fregola, cooked</span> <span>Pinch of espelette chilli</span> <span>Balsamic vinegar</span> <strong><span>Method</span></strong> <span>Mix the diced tomatoes, chopped mini lettuce, olives and onion.</span> <span>Season the tuna with salt and black pepper, and sear in a very hot frying pan, keeping it raw in the middle. </span> <span>Cut it into three equal pieces.</span> <span>Boil the French beans and the egg. </span> <span>Cut the egg into six pieces and the beans in two.</span> <span>Mix all your ingredients, using fregola as the base.</span> <strong><span>To serve</span></strong> <span>Season the salad well with balsamic vinegar, and then serve topped with fresh focaccia croutons.</span> ______________ Read more: ______________
