Remember that luscious lunch on Lopez Mendez beach? Now you can recreate it at home!
This recipe makes enough for 2-3 servings.
1 cup of green beans
1 small carrot – diced
½ zucchini – diced (1 cup)
1 cup of yucca (manioc or cassava) – diced
½ cup of parsley and green onions – finely chopped
½ cup of leek – finely chopped
1 tablespoon olive oil
Salt to taste
1 tablespoon sunflower seeds
1 teaspoon black sesame seeds
3 quail eggs
*You can substitute yucca for any other type of potato
Wash and cut the vegetables. Steam zucchini, carrots and cauliflower until they are soft. Boil the yucca and green beans separately as they have different cooking time. Strain and wash with cold water to stop the cooking process. In a bowl, mix together all the vegetables, gradually adding the seasonings to your taste.