Starter 4 servings 10 minutes Low difficulty Preparation: Rinse and drain the chickpeas. Peel the garlic and squeeze the half lemon. Take the chickpeas, the water, the olive oil, the Bras del Port Eco sea salt, the garlic, the lemon juice and the cumin and mix them well until getting a homogeneous mixture without lumps. Serve the hummus in a bowl and decorate with some sweet paprika, chopped chives, a dash of olive oil on top, sesame and
Starter 2 servings 10 minutes Low difficulty Preparation: Rehydrate the nori sheets by soaking them in a bowl with water for 5 minutes. Cut the salmon into small cubes and drain the seaweed. Beat the eggs and add the salmon and nori seaweed. Heat a little oil in a frying pan and pour the mixture. Cook stirring almost constantly. Remove from heat and let it with the residual heat trying to keep it soft and creamy. Serve the scrambled eggs on a toast and garnish with Bras del Port Charcoal Sea Salt Foam. Ingredients (2 servings): 40 g nori seaweed 4 eggs 75 g smoked salmon Extra virgin olive oil Bras del Port Charcoal Sea Salt Foam Download the sheet of this recipe here.
Starter 2 servings 10 minutes Low difficulty Preparation: Clean all the ingredients and cut the cherry tomatoes in halves. Crush the pistachios and hazelnuts in a mortar. Prepare the vinaigrette with the Bras del Port Eco sea salt, the pepper, the olive oil, the sherry vinegar, the hazelnuts and the pistachios. We arrange the lettuces harmoniously, on top we put the tomato and the duck ham slices. Finally, we dress with the vinaigrette, place the pomegranates and sprouts and sprinkle with Bras del Port Red Wine Sea Salt Flakes. Ingredients (2 servings): 125 g duck jam 1 mezclum salad bag 4 cherry tomatoes 20 g roasted hazelnuts 20 g roasted pistachios 50 g pomegranate Spring onion sprouts 80 ml extra virgin olive oil 1 tablespoon of sherry vinegar Pepper Bras del Port Eco fine sea salt Bras del Port Red Wine Sea Salt Flakes Download the sheet of this recipe here.