On the occasion of World Pulses Day, the importance of consuming local and healthy products is highlighted. A culinary proposal based on the healthy plate method transforms autochthonous ingredients into a complete and revitalizing meal.

The key to this lunch lies in its nutritional balance: half the plate consists of fresh vegetables, a quarter of quality protein, and the remaining quarter of complex carbohydrates, thus ensuring optimal nutrition.

The vegetable base of this dish is made up of a Jerez-style 'piriñaca', prepared with ripe tomatoes, Italian green pepper, fresh spring onion, and cucumber. These raw ingredients, from the local garden, retain their vitamins, minerals, and fiber intact.

Quality protein is provided by fresh almadraba tuna or artisanal preserved tuna from Tarifa. This fish, rich in omega-3, is beneficial for the cardiovascular system and offers a tender and firm texture.

Complex carbohydrates and slow-release energy come from chickpeas from La Janda, the stars of this recipe. These can be purchased dried or already cooked at the specialized stalls in the Central Market of Jerez.

The preparation of the warm salad is simple. The vegetables for the 'piriñaca' are finely chopped, and the chickpeas are lightly warmed. The almadraba tuna is seared and then flaked.

The final assembly involves arranging the 'piriñaca', warm chickpeas, and flaked tuna on the plate, dressed with extra virgin olive oil (EVOO), Jerez vinegar, and sea salt.

The traditional dressing with EVOO and Jerez vinegar enhances the flavors and aids digestion. It is recommended to always accompany this dish with a glass of water for optimal hydration, avoiding sugary drinks.

Consuming products from the Central Market of Jerez not only guarantees the freshness and proximity of the food but also reduces the carbon footprint and supports the local producers' economy.