Soya bean sprout, onion and potato salad

20 min

500g new potatoes

120g sorrel

120g valerian

100g Valbona Tropea Red Onions IGP

4 eggs

For the dressing:

10 fresh basil leaves

8 tablespoons extra-virgin olive oil

1 tablespoon apple vinegar

Salt and pepper

For the soya bean sprouts:

Dried soya beans as required

 Begonia flowers to garnish


1) To prepare the soya bean sprouts, wash a large glass jar well with warm water and soap, and then dry it. Use a colander to thoroughly rinse the soya beans under running water. Fill the jar with the dried soya beans up to a 1/5, maximum 1/4 of the capacity of the jar to prevent the formation of bacteria and fungus. Fill the jar to the top with water at room temperature. Close the jar with a few sheets of gauze, with a mesh or some muslin, and keep away from direct sources of heat.

2) After about 10 hours, drain off the water directly through the gauze or muslin cover. Then open the jar, pour some cold or warm water on the soya beans and mix them a little by shaking the jar. Close the jar and remove the water again. Put the jar containing the soya beans in a warm and preferably dark place. Repeat the operation and change the water in the jar, rinse the seeds and drain the water twice a day, for at least 4-5 days, so that the seeds remain clean and moist, until the soya bean sprouts have grown to between about 3 and 7 centimetres in length.

3) Make the salad: pre-heat the oven to 200°C, thoroughly wash the new potatoes and dry them, and without peeling them, put them in a bowl and drizzle them with 2 tablespoons of extra-virgin olive oil, salt and pepper. Then arrange them in a dish lined with baking paper and cook them in the oven for 20-25 minutes, turning them occasionally. When cooked, remove them from the oven and let them cool. Meanwhile, put some cold water in a pan with the eggs, bring it to the boil and cook them for about 7-8 minutes. Drain the hard-boiled eggs and leave them to cool quickly in water with some ice, peel them and cut them in half.

4) Make the basil dressing: put the oil, vinegar and the previously washed and dried basil leaves in a mixer and blend, add a pinch of salt. Wash the salad vegetables and roughly cut them, cut the Valbona onions in half. Put them in a salad bowl, add the soya bean sprouts and the potatoes, basil dressing and mix well. Then add the hard-boiled eggs and garnish with untreated begonia flowers.