{"id":5787,"date":"2021-05-25T11:25:21","date_gmt":"2021-05-25T10:25:21","guid":{"rendered":"https:\/\/riberalves.pt\/receitas\/tortilha-de-bacalhau-humus-de-beterraba-e-agrioes\/"},"modified":"2024-03-08T15:38:28","modified_gmt":"2024-03-08T15:38:28","slug":"codfish-tortilla-beetroot-hummus-and-watercress","status":"publish","type":"receitas","link":"https:\/\/riberalves.pt\/en\/recipes\/codfish-tortilla-beetroot-hummus-and-watercress\/","title":{"rendered":"Codfish tortilla, beetroot hummus and watercress"},"content":{"rendered":"\n

How about preparing a Codfish<\/a> Tortilla with beetroot hummus and watercress?<\/p>\n\n\n\n

Defrost the shredded codfish, rinse under cold running water, and drain well. Heat 4 tablespoons of olive oil in a high frying pan or wok, add 2 cloves of garlic, stir, and add the shredded codfish.<\/p>\n\n\n\n

Saut\u00e9 for 4 to 5 minutes. For the beetroot hummus: in the kitchen processor place the diced beetroot, the cooked chickpeas, 1 clove of garlic, the coriander, 1 tablespoon of olive oil and the lemon juice, season with salt and freshly ground black pepper and grind well until the consistency of a paste.<\/p>\n\n\n\n

Grate the carrot and separate the watercress leaves.<\/p>\n\n\n\n

Make a cut in the centre of each tortilla (from the outside in) and distribute in each one: a quarter with saut\u00e9ed shredded codfish sprinkled with oregano, a quarter with beetroot hummus, a quarter with watercress and a quarter with grated carrot.<\/p>\n\n\n\n

Season everything with salt and freshly ground black pepper, drizzle with a dash of olive oil and balsamic vinegar to taste, close and serve immediately.<\/p>\n\n\n\n

<\/a>READY TO TASTE GOOD!<\/a><\/strong><\/strong><\/h2>\n\n\n\n

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