Main courses
Ingredients for 2 servings Sweet potato salad
- 1/2 sweet potato (approx. 100 g)
- 1 carrot (approx. 100 g)
- 1 tsp rapeseed oil
- some water (5-6 tablespoons)
- 50 g chickpeas (cooked from the tin)
- 2 small tomatoes
- 5 g grated walnuts
- some pepper
IngredientsFor 2 portions of trout
- 1 tsp olive oil
- 1/2 garlic clove
- 100 g trout fillet
- 1 lemon slice
- 1 tsp chopped parsley
Preparation of the salad
1.
Wash and peel the sweet potato and carrot and cut into small pieces.
Oil in a pan Heat the pan, add the carrot pieces and fry briefly.
Then add a little water Deglaze and simmer for about 10 minutes.
As soon as the carrot is firm to the bite, add the sweet potato pieces and sauté both until soft.
2.
In the meantime, wash the chickpeas well and drain. Wash and chop the tomatoes.
Then place the softened carrot and sweet potato pieces in a bowl with the tomatoes, grated nuts and chickpeas, mix well and season with a little pepper.
Zubereitung des Fisches
1.
Heat the oil in a pan, add the garlic clove and fish fillet and Fry well for about 5 minutes.
2.
Drizzle the finished fish fillet with lemon juice and sprinkle with parsley.
