Codfish salad with couscous and green apple
Olive oil q.s.
100g of couscous
1 green apple
150 g of cherry tomatoes
4c. of walnut kernel soup
10 ml of cider vinegar
10 large leaves of mint
Flower of salt q.s.
Black pepper q.s.
To start preparing the codfish with couscous, defrost the codfish, dry well with absorbent paper, arrange on a baking sheet with olive oil and bake in a preheated oven at 200° C, for approximately 20 minutes (depending on the height of the loins).
Then, drain well, remove the skin and spines and chip.
Meanwhile, cook the couscous seasoned with a pinch of salt and leave to cool, cut the apple into small cubes and the cherry tomato into halves, break up the walnuts coarsely and mix everything with the codfish chips in a salad bowl.
Make the vinaigrette by finely crushing 40 ml olive oil, 10 ml vinegar, the mint, a pinch of fleur de sel and freshly ground black pepper.
Season the salad with the mint vinaigrette and serve at room temperature or cold.