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Themoodyfoodie
Crunchy tortilla with mackerel and arugula fennel salad
A tasty recipe. The lunch contains the following ingredients: fish, traditional olive oil, lemons and arugula.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Cut each wrap into four. Place the pieces on 2 baking sheets lined with baking paper and brush with the oil.
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Bake in the center of the oven in approx. 6 minutes until crispy.
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In the meantime, remove the bottom and the excellent stems from the fennel and cut the fennel into slices that are as thin as possible.
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Clean the lemon. Grate the yellow skin of the lemon and squeeze out the fruit.
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Slice the chives. Mix the fennel with the oil, lemon zest, ½ tbsp lemon juice (for 4 people), chives, capers and rocket. Season with pepper.
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Brush the crunchy tortilla quarters with the dairy spread and divide the salad.
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Drain the mackerel fillets and divide into pieces over the salad.
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Nutrition
415Calories
Sodium23% DV560mg
Fat42% DV27g
Protein32% DV16g
Carbs8% DV25g
Fiber12% DV3g
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