White bean salad with cod skewer

Salads made with legumes have something that makes them special and in the face of good weather it is an easy proposal with a wonderful result.

The trick is to find the balance of the ingredients without forgetting the dressing, which is also very important, which is why to make this white bean salad we are going to use very Mediterranean ingredients such as cherry tomatoes, basil or thyme and a touch of Parmesan cheese to give that touch to a legume that is so simple and at the same time so attractive.

Ingredients: 4 people For the salad:

• 500 g white beans
• 5 fresh basil leaves
• 12-15 cherry tomatoes
• 6 strawberries
• 1⁄4 cup parmesan cheese
• 1 dessert spoon of sugar
• 1⁄2 dessert spoon of salt

Salad vinaigrette:

• 4 tablespoons of virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 small garlic chopped
• Salt to taste
• Mix everything and reserve

For the cod skewers:

• 600g fresh cod, diced
• Wooden skewer sticks

To marinate the cod:

• 3 tablespoons of virgin olive oil
• 1 tablespoon lemon juice
• 2-3 sprigs of fresh thyme
• Salt and pepper to taste
• 1 tablespoon of honey

Preparation:

1. First we are going to let the cod cubes marinate for 15 minutes before assembling the skewers.
2. Put the ingredients to marinate the cod in a bowl; oil, lemon juice, thyme, salt, pepper and honey. Mix and add the cod cubes that are well coated. Leave to rest for about 15 minutes. Assemble the skewers by distributing the cod cubes among the 4 sticks.
3. Put the cut cherry tomatoes in another bowl with the strawberries also cut into four pieces, add the sugar and salt, mix well and let them rest for about 10 minutes so that they release their juice.
4. Add the white beans, finely cut basil and the vinaigrette, mix well and finally add the Parmesan cheese.
5. Heat the 40 cm Magma griddle and place the cod skewers on it, brown on all sides until golden brown.
6. Serve the white bean salad in a bowl with a skewer of fresh cod.

Photographs and recipe by Silvia .