Since I still had some leftovers of the gorgeous Coco de Paimpol I made a salad with them.

I used the rest of the beans and a handfull of cavalo nero shortly boiled and drained. I placed the cale on a plate and topped with the beans then scattered two handfuls of green olives and som fresh slices of 2 purple carrots. I seasoned with some parsley, lemon zest and a good splash of olive oil and salt.

 

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