Pulse salad and baked fillet of pollack - foodboost
This delicious salad of chickpeas and lentils with aromatic pumpkin, crunchy lettuce and refreshing pomegranate seeds provides concentrated protein power and pl
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Cooking tools:
- Mixing bowl
- Saucepan
- Colander
- Stove
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Microplane
- Paper towel
- Skillet
- Spatula
- Aluminum foil
- Refrigerator
- Serving platter
- Serving bowl
- Whisk
Ingredients
- 200 g chickpeas
- 200 g red lentils
- 150 g Squash (e. g. Hokkaido) (diced)
- 1-2 sprigs mint
- 4-5 stalks parsley
- 2 tbsp olive oil
- 40 g honey
- 30 g Tahini (sesame paste)
- 1 organic lime (zested an juiced)
- 60 g red onion (finely sliced into rings)
- 80 g romaine lettuce (washed and roughly chopped)
- 100 g pomegranate seeds
- salt, pepper
- 4 portions Seelachsfilet (approx. 150 g per portion)
- ½ organic lemon
- ½ organic lime
- 1-2 sprigs rosemary
- 3 tbsp olive oil
- salt, black pepper from the pepper grinder
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