Soak the chickpeas in cold water overnight. The next day, cook the chickpeas and lentils (separately) until al dente.
Bake the diced squash in the oven at 160°C for approx. 10 minutes. (You don’t want it to be too soft.)
Finely chop the herbs, including the stalks.
Use the olive oil, honey, tahini, lime juice and lime zest to make a marinade.
Just before serving, mix all of the ingredients together and season with salt and pepper.
Baked fillet of pollack
Dab the pollack dry using a paper towel.
Zest the lemon and lime, then slice the fruit.
Pluck off and finely chop the rosemary leaves
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.
Sear the fillets on both sides in a hot pan. Cook the slices of lemon and lime in with the fish.
Take the fillets out of the pan and finish them off in the oven at 100°C.
Serve the pulse salad along with the pollack and the slices of citrus fruit.