Allergens:
Fish
Fish
Gluten
Gluten
Mustard
Mustard
Nuts
Nuts
Sulfites
Sulfites
Traces of celery
Traces of celery
Traces of sesame
Traces of sesame
Ingredients for 5 portions
Ingredients for portions/units
Garbanzos cocidos en conserva 0.75 kg
Rocket 50.0 g
Salmon 0.9 kg
Vine tomato 0.375 kg
Spring onions 0.75 ud
Avocado 0.375 kg
Pumpkin seeds 0.038 kg
Sunflower seeds 0.038 kg
Ground black pepper 2.0 g
Plain flour 0.05 kg
Vinegar 0.01 l
Dijon mustard 6.0 g
Table salt 0.4 g
Ground white pepper 0.2 g
Elaboration
  • Chop the vegetables:
    • Cut the tomatoes in cubes.
    • Chop the chives in brunoise.
    • Cut the avocado into cubes and season with black pepper and olive oil.
  • Make a mustard vinaigrette.
  • Cut the salmon in 2 cm cubes. Calculate about 120 g per person. Also, you need to skin the salmon before cutting into cubes.
    • Sauté them and set aside.
  • Drain the chickpeas and mix them with arugula.

PLATING

  • Fill the bowl with chickpeas to half its capacity.
  • Next to them, place the salmon and the vegetables.
  • Place the grains on top.
  • Drizzle with the mustard vinaigrette.
Nutritional information (1 portion)
Fiber 6.35 g
Saturates 6.88 g
Monounsaturated fatty acids 28.34 g
Polyunsaturated fatty acids 6.27 g
Cholesterol 60.35 mg
Calcium 89.02 mg
Iron 2.57 mg
Zinc 23.37 mg
Vitamin A 35.92 ug
Vitamin C 31.41 g
Folic acid 70.95 ug
Salt (Sodium) 223.78 mg
Sugars 2.96 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.