cod and chickpea salad with coriander and sherry dressing |

Preparation time: 30 min

Preheat your Oven at 400 °F

• Salad

  Make sur the cod is unsalted. Put it on a baking tray, spray with olive oil and bake for 15 minutes in the oven.

  Drain the cheak peas.
  Finely chop hte shallots and the garlic.

  Remove from oven and let cool down. Then shred into pieces into a bowl and add the cheak peas, the shallots, the garlic and the cumin.

  Mix together.

• Dressing

  Chop the cilantro.

  In a bowl mix the mustard, vinegar, salt and pepper. Emulsify with olive oil (pour oil slowly). Add the cilantro.

• Plating

  Mix the salad with the dressing with serve in a ramekin or tin can.

  Garnish with young sprouts.