argentine

Anchovy and Roasted Pepper Faina Slice with Lemon Parsley Salad

Name: Anchovy and Roasted Pepper Faina Slice with Lemon Parsley Salad
Yield: 1 serving
Cuisine: argentine
Ingredients: 92 g chickpea flour; 260 g water; 22 g olive oil; 27 g anchovy fillets; 130 g roasted red bell pepper strips; 54 g arugula; 16 g lemon juice; 9 g fresh parsley, chopped; 2 g salt; 1 g black pepper

This roasted dish pairs anchovy fillets with roasted red bell pepper strips, lemon juice and fresh parsley, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch

Easy

Balanced Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

20 g Protein

83 g Carbohydrates

26 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

92g chickpea flour 335 kcal
260g water 0 kcal
22g olive oil 194 kcal
27g anchovy fillets 57 kcal
130g roasted red bell pepper strips 40 kcal
54g arugula 14 kcal
16g lemon juice 5 kcal
9g fresh parsley, chopped 3 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

olive oil
Heat oven to 425 F (220 C). Oil a small ovenproof skillet or cake pan.
chickpea flourwaterolive oilsaltblack pepper
Whisk chickpea flour, water, olive oil, salt, and black pepper until smooth; rest 10 minutes.
Pour batter into the pan and bake 18-22 minutes until set and golden at the edges.
anchovy filletsroasted red bell pepper strips
Top with roasted red pepper strips and anchovies; bake 3 minutes more to warm through.
olive oilarugulalemon juicefresh parsleysalt
Toss arugula with lemon juice, a drizzle of olive oil (from ingredient amount), parsley, and a pinch of salt.
Serve faina with the salad on the side.