Pulse salad and baked fillet of pollack

This delicious salad of chickpeas and lentils with aromatic pumpkin, crunchy lettuce and refreshing pomegranate seeds provides concentrated protein power and plenty of vitamins. It is served with pollock fillet baked in a lemon marinade.

Hülsenfruchtsalat und gebratenes Seelachsfilet

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Hülsenfruchtsalat und gebratenes Seelachsfilet

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Print Recipe

Servings

4

Servings

4

Ingredients

• Hülsenfruchtsalat
• 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
• Baked fillet of pollack
• 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

Servings:

Units:MetrischImperial

Ingredients Hülsenfruchtsalat 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 Baked fillet of pollack 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 Servings: Units:MetrischImperial

Instructions

Pulse salad

1. Soak the chickpeas in cold water overnight. The next day, cook the chickpeas and lentils (separately) until al dente.
2. Bake the diced squash in the oven at 160°C for approx. 10 minutes. (You don’t want it to be too soft.)
3. Finely chop the herbs, including the stalks.
4. Use the olive oil, honey, tahini, lime juice and lime zest to make a marinade.
5. Just before serving, mix all of the ingredients together and season with salt and pepper.

Baked fillet of pollack

1. Dab the pollack dry using a paper towel.
2. Zest the lemon and lime, then slice the fruit.
3. Pluck off and finely chop the rosemary leaves
4. Use the lemon and lime zest, rosemary and olive oil to make a marinade. Season with salt and pepper. Spread the marinade over the fillets, massage it in slightly, cover the fish with foil and leave to rest in the fridge for around 2 hours.
5. Sear the fillets on both sides in a hot pan. Cook the slices of lemon and lime in with the fish.
6. Take the fillets out of the pan and finish them off in the oven at 100°C.
7. Serve the pulse salad along with the pollack and the slices of citrus fruit.

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.