Ingredients
Chickpea and potato salad:
300 g potatoes
300 g carrots
3 tbsp rapeseed oil
150 ml water
150 g chickpeas, dried
6 small tomatoes
15 g grated walnuts
Vinegar
Salt, pepper

Trout fillet:
1 tbsp olive oil
1 clove of garlic
4 trout fillets or salmon trout fillets
4 lemon slices
Chopped parsley

Preparation
Leave the chickpeas to soak overnight in water in the fridge. The next day, strain the chickpeas and cook in fresh water for 1 hour in a saucepan or approx. 20 minutes in a pressure cooker.

Preparing the salad: Wash and peel the potatoes and carrots and cut into small pieces. Heat the oil in a pan, add the carrot and potato pieces and fry briefly. Then deglaze with a little water and simmer for 10 minutes until soft.

Strain the cooked chickpeas and drain. Wash and chop the tomatoes. Then place the softened carrot and potato pieces in a bowl with the tomatoes, grated nuts and chickpeas, mix well and season with a little salt and pepper, adding a dash of vinegar if necessary.

Preparing the fish: Heat the oil in a pan, add the garlic clove and fish fillet and fry well on both sides for approx. 5 minutes. Drizzle the finished fish fillet with lemon juice, sprinkle with parsley and serve on the salad.

Recipe from Eat right from the start! © AGES, BMSGPK & DVSV