Griddled bonito with chickpea and rocket salad

Ingredients

For 1 serving

• Bonito160 g
• Cooked chickpeas120 g
• Arugula50 g
• Cherry tomatoes80 g
• Extra virgin olive oil8 g
• Lemon0.5
• Saltto taste

Contains: fish,

Method

1. Rinse the cooked chickpeas in a sieve and drain well; wash and dry the rocket; wash and quarter the cherry tomatoes.
2. In a salad bowl dress the chickpeas, rocket and tomatoes with almost all the oil, the lemon juice and a pinch of salt.
3. Heat a griddle over high heat until very hot. Pat the bonito dry, rub it with the remaining oil and salt it.
4. Cook the bonito for 3 minutes per side, until browned outside and just opaque in the centre: overcooked, it turns dry.
5. Slice it about 1 cm thick and serve on the salad.