Cod and pulse salad with sweet mustard vinaigrette
200 g cod loin chunks
100 g Santa Pau or other white beans, cooked
100 g beluga lentils, cooked
100 g Pedrosillano chickpeas, cooked
1 fresh spring onion, minced
½ red pepper
1 small green pepper
8 baby carrots
2 tablespoons mustard
1 tablespoon honey
1. Heat olive oil in a pan and sauté the minced onion until golden. Add the blood sausage and beans, sauté two minutes.
2. In a blender beaker, combine the peeled black garlic cloves, the egg, salt and a few drops of lemon juice. Blend together while adding the olive oil little by little. Keep blender going until the mixture emulsifies. Pour into a squeeze sauce bottle and store in the refrigerator.
3. Serve the cod chunks with the bean sautée and dress with aioli as desired.