Recipe for lentil and vegetable salad with pickled fish




This includes legumes Pillars of the Mediterranean diet. They contain biologically high-quality proteins, carbohydrates, vitamins, minerals, fiber and little fat. Experts believe so Pulses are the key to the future, as they have a high adaptability to any climate and are very hardy. In Menudos Torres they suggest us to cook some lentils but they are not steamed it’s a fresh recipe with one pickled fish. Ideal for this time of year when we will get lust with the heat lighter and refreshing dishes.






Recipe for lentil and vegetable salad with San Pedro Esca

It’s a very Mediterranean recipe full of proteins, vitamins like iron and super refreshing and light. RTVE

pickled cooking

The interesting thing about this dish, in addition to the legumes, is the fish fillets, which we will prepare in marinade. In our case we are working with a San Pedro fish, but this one is boiling works for any other oily fish. The cucumber is a preservation technique millennial food with vinegar and oil as protagonists alongside some herbs and spices and even garlic.

In fact, vinegar is one of the most important ingredients the marinade as it is mainly responsible for fighting bacteria. After preparation, there will be no problem in this regard. This recipe is not only delicious, but also super nutritious and proteinthanks to the protein that the lentils and fish.

Menudos Torres – Recipe for lentil and vegetable salad with pickled San Pedro

Recipe for lentil and vegetable salad with pickled San PedroRecipe for lentil and vegetable salad with pickled San Pedrolegumes
ingredients preparation
  • 1 San Pedro fish (approx. 1 kg)
  • For the cucumber:
  • 1 onion
  • 2 cloves of garlic
  • 300ml oil
  • A few leaves of rosemary and thyme
  • 1 bay leaf
  • some balls
  • peppercorns
  • 80ml vinegar
  • 1/2 carrot
  • Salt
  • For the salad:
  • 160 g cooked lentils
  • 8 black olives
  • 1/2 green peppers
  • 1/2 red bell pepper
  • 1 egg
  • Salt
  • pepper
  • a few leaves of parsley
  1. We cook a hard-boiled egg. Bring the water to a boil and when the egg boils, add the egg to the container. Cook on medium heat for 11 minutes. After this time we recover from the water and reserve until it cools down.
  2. We prepare the cucumber. Place the crushed garlic, chopped carrot, and diced onion in a saucepan with the oil. Simmer on low heat for about five minutes.
  3. Then add rosemary, thyme and bay leaf; then cut the peppercorns and sticks into 2cm x 2cm cubes. We remove.
  4. Next, add the vinegar, stir again, and remove from the heat to use the residual heat to finish cooking. We have booked.
  5. On the other side we cut the peppers into small cubes and the olives that we have pitted in half. Combine the two ingredients in a bowl with the cooked lentils.
  6. If we already have the cold egg, we cut it into quarters. We reserve it for the coating.
  7. We saved the mackerel cubes from the cucumber and added them to the lentil salad. We remove.
  8. Then we retrieve the carrot and onion and add them to the salad as well. We remove.
  9. Season with the cucumber oil. We salt and pepper
  10. Serving: Place the salad on the base, place the hard-boiled egg quarters on top and finish with a little chopped parsley.

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