Salad with black quinoa, hazelnuts, chicory and cod
few pieces of chicoryyou can use red or white. I just think the red is prettier
Pieceof cod with skin
lettuce of your choice
handful of hazelnuts
fig date vinegaror if you don't have that a good balsamic
Cut the chicory in thin strips and cook the quinoa according to the instructions on the package.
Roast the hazelnuts in a dry pan and leave to cool on kitchenpaper.
Bake the cod with salt and pepper and make sure not to overcook the fish!
Make a little bed of the quinoa and put the cod on top. Chop the hazelnuts a little smaller and mix with the chicory and lettuce. If the lettuce is too big than chop it up a little too. We used a really small kind of beetroot leaves. Delicious but not always easy to find in a regular store, so use for instance rocket or lamb's lettuce. Lightly dress the salad with the fig date vinegar and mix it through. Put the lettuce on top of the cod and serve immediately.