1/2 tablespoon of oil
1/4 cup of finely chopped onion
2 tablespoons of chopped fresh parsley
2 sprigs of mint leaves, chopped
3 ripe tomatoes, peeled and chopped
Dietetic salt to taste
6 semi-ripe almonds from Peru
a baguette cut in half
Gergelim to taste
1/2 tablespoon of oil
1/4 cup of finely chopped onion
2 tablespoons of chopped fresh parsley
2 sprigs of mint leaves, chopped
3 ripe tomatoes, peeled and chopped
Dietetic salt to taste
6 semi-ripe almonds from Peru
a baguette cut in half
Gergelim to taste
Prepare the herb sauce: heat the oil in a pan over medium-low heat, until the onion is lightly browned
Then add the parsley, mint leaves, and tomato, stirring occasionally
Add a little water, season with dietetic salt to taste, and let it thicken in low heat
Join the almonds from Peru to the sauce and cook thoroughly
While that's cooking, remove the baguette crust, place the almonds on the bottom half, and decorate with white gergelim
Then top with the other baguette half
Cover the sandwich and serve.
