Cook Nicolas Vahé gnocchetti according to pack instructions. When al dente, rinse with cold water, and stir in 1 jar of Nicolas Vahé Truffle cream with ceps and white summer truffle. Leave it to chill in the fridge.
Fry the chicken breasts lightly in a pan with butter, until they reach a core temperature of 65 C. Spice with Nicolas Vahé everyday mix, and leave to cool in the fridge.
Finely slice white cabbage and put it in the fridge.
Rinse garlic sprouts, dry them and put them in the fridge.
Rinse figs, and cut them in half. Put them in the fridge.
Drain the chickpeas, rinse them and mix with the remaining ingredients. Season with Nicolas Vahé everyday mix.
Arrange the pasta salad in 6 tall jars.
Put white cabbage in the bottom. Then the boiled gnocchetti. Put two half figs to the side of each jar. Add ½ sliced chicken breast and hummus. Finish with garlic sprouts and season with a little lime juice.