Mariana Custódio
MSc student of Plant Sciences from Portugal All the flavours of the world can be found in the WUR community. Mariana Custódio (22), a Master’s student of Plant Sciences, takes us to Portugal.
‘My parents used to make this salad in the summer holidays in southern Portugal. It’s a light and flavoursome dish that always reminds me of warmer days. It’s really easy to make, I always have it when I need a ‘pick-me-up’, and I love that it’s a convenient dish I can bring to campus. I prefer to eat it cold, but it is also OK to have it warm. The key ingredients of this dish are good quality olive oil and cod.’
Ingredients (for two people):
- 2 cod fillets
- 1 can of chickpeas (around 300g)
- ½ medium onion
- 2 eggs
- Fresh parsley
- Virgin olive oil
- Salt
- Black pepper
- Black olives (optional)
Bereiding:
- Boil the cod in water with salt for 5-8 minutes (or according to the instructions on the package).
- Remove the cod, let it cool down and shred it into small pieces.
- Boil 2 eggs.
- Rinse the chickpeas.
*This recipe uses cooked chickpeas. If you are using dry chickpeas, soak and cook them first. - Finely chop the onion.
- Put the fish, chickpeas and onion into a bowl.
- Season with 3 tablespoons of virgin olive oil, a pinch of salt and pepper and a bit of chopped parsley.
- Peel the eggs and cut them into small pieces.
- Add the eggs and mix everything together.
- Optional: add a few black olives.
Enjoy!
10-euro lunch voucher
Share your recipe with Resource and receive an Aurora meal voucher worth 10 euros. Mail to resource@wur.nl.
