for 4 person

Dressing

4 tbsp	white balsamic vinegar
4 tbsp	olive oil
1 dl	vegetable bouillon

Salad

2 tin	chickpeas (approx. 400 g each), rinsed, drained
2 tbsp	chervil or basil, finely chopped
	salt and pepper to taste
500 g	tomatoes, cut into segments
200 g	feta, crumbled
200 g	Trout back fillets hot smoked (ASC), cut into pieces
a little	chervil or basil

How it's done

Dressing

Combine the balsamic with the oil and stock.

Salad

Add the chickpeas, chervil (or basil) and feta, mix and season. Plate up the salad, top with the trout fillets and garnish with the herbs.

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