Prepare the Fishchips pikant according to the instructions on the packaging.

Toast the sesame seeds in a dry pan until they turn golden yellow. Drain the chickpeas, reserving the liquid, and place them in a mixing bowl. Add the garlic, toasted sesame seeds, lime juice, and a generous drizzle of olive oil (about 0.05 L). Pour in a little of the reserved chickpea liquid, then season lightly with salt and pepper. Blend with an immersion blender until smooth. If needed, add more chickpea liquid to achieve a creamy, smooth consistency. When serving, drizzle the hummus with olive oil and sprinkle with a pinch of sweet paprika.

For the salad:
Wash and drain the baby spinach. Slice the fennel into thin strips, preferably using a mandoline slicer. Lightly season the salad with salt and pepper, then dress it with a few drops of lemon juice, balsamic vinegar, and olive oil.

Slice the red onion into rings and serve them alongside the Fishchips Pikant.

Ingredients:

• 1 pack of PANONA MARE Fishchips pikant
• 1 small jar (or can) of cooked chickpeas
• 2 cloves of garlic
• 1 tablespoon white sesame seeds (or 1 teaspoon Tahini paste)
• 1 lime
• A pinch of sweet paprika
• 1 small red onion
• A handful of baby spinach
• 1 small fennel
• 1/2 lemon
• Balsamic vinegar
• olive oil
• Salt & pepper