- 4 cod fillets or 2 large ones divided into 4
- handful of flat beans
- 100 gram noodles of your choice
- 1/2 cucumber
- mixed greens of your choice (we’ve used lollo rosso and frisee lettuce)
- handful of cherry tomatoes
- 1 lime (zest + juice)
- about 100 ml sunflower oil, or any other neutral oil + extra
- pepper and salt to taste
Kitchen equipment needed
- salad spinner
- lime zester
- cutting board & chef’s knife
- medium-sized pan
- vegetable peeler
- small bowl
- large skillet
Preparation — 10 minutes
RINSE the lettuce of your choice and use a salad spinner to remove the excess water. FILL the medium-sized pan with water and salt and cut the flat beans into thin long strips. BOIL them for a few minutes, they should still have a ‘bite’ to them. DRAIN the flat bean strips and fill the pan with water again and bring to a boil.
CUT the cherry tomatoes into quarters and use a vegetable peeler to create thin strips of cucumber. You can also chop the cucumber any way you like.
For the dressing, simply squeeze the juice from the lime and also use the lime zest. Season with pepper and salt and slowly drizzle the oil into it. Keep on whisking it so it will combine beautifully. The amount of oil depends on the taste and thickness you would like your dressing to have.
Finishing the cod, flat beans and noodle spring salad — 10 minutes
When the water has come to a boil, add the noodles. Cooking time depends on the type of noodles you’re using so check your package. DRAIN the noodles and divide them over the plates. Also divide the mixed greens, cherry tomato quarters, flat bean and cucumber strips.
HEAT oil in a large skillet and cook the cod fillets for about 2 to 3 minutes on each side. Season with pepper and salt and divide them over the plates. DIVIDE the lime dressing and enjoy!