Galician-style Meia-desfeita

Ingredients

In this Galician adaptation of Meia-desfeita, we incorporate Galician culinary elements to enhance the dish's flavor profile. We replace the traditional Portuguese olive oil with Galician extra virgin olive oil, known for its fruity and robust flavor. Additionally, we add Galician pimientos de padrón, a small green pepper variety, to give the dish a mild heat and a touch of Galician authenticity. We alse have the original recipe for Meia-desfeita, so you can check it out.

• 500g (1.1 lb) potatoes, boiled and cubed 500g (1.1 lb) potatoes, boiled and cubed
• 300g (10.6 oz) salted codfish, soaked and flaked 300g (10.6 oz) salted codfish, soaked and flaked
• 200g (7 oz) cooked chickpeas 200g (7 oz) cooked chickpeas
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 cup cherry tomatoes, halved 1 cup cherry tomatoes, halved
• 1 cup pimientos de padrón (Galician green peppers) 1 cup pimientos de padrón (Galician green peppers)
• 2 tablespoons Galician extra virgin olive oil 2 tablespoons Galician extra virgin olive oil
• 2 tablespoons white wine vinegar 2 tablespoons white wine vinegar
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 20g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the potatoes, salted codfish, chickpeas, bell peppers, red onion, cherry tomatoes, and pimientos de padrón.
2. 2.
   In a separate small bowl, whisk together the Galician extra virgin olive oil, white wine vinegar, minced garlic, chopped parsley, salt, and pepper to make the vinaigrette.
3. 3.
   Pour the vinaigrette over the potato mixture and gently toss until all the ingredients are well coated.
4. 4.
   Allow the flavors to meld together by refrigerating the dish for at least 30 minutes before serving.
5. 5.
   Serve chilled and garnish with additional parsley, if desired.

Treat your ingredients with care...

• Salted codfish — Soak the codfish in cold water for at least 24 hours, changing the water every 6-8 hours. This process helps to remove excess salt and rehydrate the fish, making it suitable for the recipe.

Tips & Tricks

• For a smoky flavor, grill the bell peppers before dicing them.
• Add a touch of Galician paprika for an extra layer of flavor.
• Serve the Galician-style Meia-desfeita with crusty bread to soak up the delicious vinaigrette.
• Customize the dish by adding olives or capers for a briny twist.
• If pimientos de padrón are not available, substitute with mild green chili peppers.

Serving advice

Serve the Galician-style Meia-desfeita as a refreshing main course for lunch or dinner. It can also be served as a side dish alongside grilled seafood or roasted meats.

Presentation advice

Present the Galician-style Meia-desfeita in a large serving bowl, allowing the vibrant colors of the ingredients to shine through. Garnish with fresh parsley for an added pop of green.