- 500g veggie slices
- 4 piadine
- 200g chickpea hummus
- 200g wild salad
- 2 peeled julienned potatoes
- Extravirgin olive oil
- Heat a couple of tablespoons of oil in a non-stick pan.
- Add a layer of julienned potatoes.
- Golden on both sides and cook until crunchy.
- Season the wild salad in a bowl with oil and salt. Heat the piadine.
- Spread the hummus on one side of each piadina, add some wild salad and finally the veggie slices. Fold the piadina in half and serve hot.