Solterito arequipeño

Cook the broad beans

Bring 1 liter of water to a boil with half the extra salt. Add the broad beans and boil for 5 minutes until just tender when pierced with a knife, then drain and cool in a bowl of cold water. Peel off the outer skins once cool.

• 300 g broad beans
• 1 L water
• ½ tbsp salt

✅ C'est prêt quand : beans are tender and the skins slip off easily

Cook the corn

Bring 1 liter of fresh water to a boil with the remaining salt. Add the choclo and boil for 5 minutes until tender, then drain and let cool.

• 200 g choclo or corn
• 1 L water
• ½ tbsp salt

✅ C'est prêt quand : kernels are tender but still slightly firm

Soften the onion

Place the diced red onion in a sieve and rinse under cold running water for a few seconds, then drain well to remove its sharp bite.

• 1 red onion
• as needed cold water

Mix the salad

In a large bowl, combine the cooked broad beans, choclo, queso fresco, tomatoes, rinsed red onion, rocoto and olives.

• 300 g broad beans (cooked)
• 200 g choclo (cooked)
• 200 g queso fresco
• 2 tomatoes
• 1 red onion (rinsed)
• ½ rocoto chilli
• 10 black olives

✅ C'est prêt quand : all ingredients are evenly combined

Dress and serve

Whisk together the lime juice, olive oil and salt, then pour over the salad and toss gently to coat. Sprinkle with parsley and serve right away.

• 2 limes, juiced
• 3 tbsp olive oil
• ½ tsp salt
• 2 tbsp parsley