Cod and Chickpea Salad with a Twist
2
Ingredients
1 Riberalves gourmet cod loin with fleur de sel
1 jar of cooked chickpeas
½ red onion
1 garlic clove, finely chopped
1 handful of cherry tomatoes, cut into wedges
½ orange
Parsley to taste
For the vinaigrette:
½ orange
½ lemon
2 tbsp Dijon mustard
Pinch of pepper
Pinch of salt
Drizzle of olive oil
1 jar of cooked chickpeas
½ red onion
1 garlic clove, finely chopped
1 handful of cherry tomatoes, cut into wedges
½ orange
Parsley to taste
For the vinaigrette:
½ orange
½ lemon
2 tbsp Dijon mustard
Pinch of pepper
Pinch of salt
Drizzle of olive oil
Preparation
Place the cod loin in a pot with cold water and bring to a boil. Cook for 10 minutes with the lid on. Remove the loin and flake it, discarding the skin and bones.
Meanwhile, combine the drained chickpeas, chopped onion and garlic, and halved cherry tomatoes in a bowl. Add the flaked cod, orange segments and chopped parsley.
For the dressing, squeeze the juice of the orange and lemon. Mix well with the mustard and season with salt, pepper and a drizzle of olive oil.
Dress the salad just before serving.