Sardines in Lobster Oil, Edamame & Apricot
A fresh, flavourful salad with a hint of the sea, ready in just a few minutes!
For
2 people
Préparation
10 minutes
Cooking
- 1 can of Groix & Nature Sardines in Lobster Oil
- 80 g edamame
- 50 g chickpeas
- 1 apricot
- 20 g caramelized almonds
- 1 lemon
- 1 small handful of fresh coriander
- Black pepper
- Fleur de sel
Preparation
1. Prepare the edamame and chickpeas
Cook the edamame in a saucepan of salted boiling water for 3 to 5 minutes. Drain and rinse under cold running water.
Rinse the chickpeas and drain them thoroughly. Place both legumes in a mixing bowl.
2. Prepare the apricot and almonds
Wash and dry the apricot, then cut it into small, even cubes. Choose a sufficiently ripe fruit to add a juicy sweetness.
Coarsely crush the caramelized almonds. A few small pieces will add a satisfying crunch.
3. Dress the salad
Add the diced apricot and half of the almonds to the edamame and chickpeas.
Open the tin of Groix & Nature Lobster Oil Sardines and take two tablespoons of the fragrant oil. Pour it into the bowl, then add a few drops of lemon juice.
Gently toss to coat the ingredients without crushing the chickpeas.
4. Prepare the sardines
Carefully remove the sardines from the tin, keeping them whole. Arrange them on a plate and lightly drizzle with a little of the lobster oil.
Plating
Divide the edamame and chickpea salad between two shallow bowls, making sure the green, beige and orange hues of the apricot remain clearly visible. Place the sardines on top, then sprinkle with the remaining caramelized almonds and a few coriander leaves.
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