Crunchy tortilla with mackerel and arugula fennel salad

Name: crunchy tortilla with mackerel and arugula fennel salad
Cook time: 15 min
Total time: 21 min
Yield: 4
Ingredients: 4 tortilla wrap; 2 el traditional olive oil; 1 fennel bulb; 1 lemon; 12,5 g fresh chives; 2 el capers; 37,5 g arugula; 150 g dairy spread natural; 250 g mackerel fillets in water

A tasty recipe. The lunch contains the following ingredients: fish, traditional olive oil, lemons and arugula.

2 el capers
37,5 g arugula
150 g dairy spread natural
250 g mackerel fillets in water

Kitchen Stuff

1 baking paper
2 baking tray

Directions

Preheat the oven to 180 ° C.
Cut each wrap into four. Place the pieces on 2 baking sheets lined with baking paper and brush with the oil.
Bake in the center of the oven in approx. 6 minutes until crispy.
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.
Clean the lemon. Grate the yellow skin of the lemon and squeeze out the fruit.
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.
Brush the crunchy tortilla quarters with the dairy spread and divide the salad.
Drain the mackerel fillets and divide into pieces over the salad.