Recipe for Solky mullet fillet salad with chickpeas and marinated zucchini

A fresh and fragrant dish, perfect as a light summer main course or appetizer.

Recipe for Solky mullet fillet salad with chickpeas and marinated zucchini

Ingredients for two people:

• 1 can of Solky mullet fillets in olive oil (350 g)

• 200 g cooked chickpeas

• 1 medium zucchini

• 1 teaspoon apple cider vinegar

• Juice of 1/2 lemon

• Fresh mint or basil to taste

• Extra virgin olive oil to taste

• Salt and pepper to taste

Preparation:

1. Marinate the zucchini: slice the zucchini very thinly (preferably with a mandoline) and place in a bowl with a pinch of salt, apple cider vinegar, and a few drops of lemon juice. Let it rest for 10–15 minutes.

2. Prepare the other ingredients: drain and rinse the chickpeas, then season with a drizzle of olive oil, salt, and pepper. Drain the mullet fillets and gently break them into pieces.

3. Assemble the salad: on a plate, combine chickpeas, marinated zucchini, and mullet fillets. Dress with extra virgin olive oil, some torn fresh mint or basil leaves, and, if desired, an extra squeeze of lemon juice.