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The benefits of eating a Mediterranean diet have long been talked about with study after study showing that this diet, characterised by a high consumption of vegetables and ‘good fats’ like olive oil and a moderate consumption of protein, is good for your health.

It seems it is the only lifestyle of choice this January following another recent study* carried out at the University of Edinburgh which concluded that it can prevent brain shrinkage in adults. Good for mind and body!

Salvi’s restaurant in Manchester serves the highest quality Italian cuisine, made with top-quality ingredients and the freshest produce. The menu takes its inspiration from Naples in Italy, and when all the fad New Year diets have ended, Salvi’s will still be serving the beautiful and nutritious food made with best ingredients from Italy.

Maurizio Cecco, owner of Salvi’s, has been bringing the stunning cuisine and produce of Naples and the Campania region to Manchester for over four years, said: “The benefits of eating a diet rich in fresh fish, vegetables and fruit is at the heart of the Salvi’s menu. Lots of different diets come and go, however the Mediterranean one is proved time and time again to bring with it various health benefits. We want to share one of our favourite recipes that sums up just what it means to cook a healthy diet in the comfort of your home. Enjoy!”

You can buy all the ingredients for this recipe, apart from the fish, from Salvi’s deli in the Corn Exchange.

Salvi’s Baccala Salad Recipe

Ingredients
300g baccala (salt cod)
10 kalamata olives
5 fresh pomodoro tomatoes, chopped
4 artichoke hearts
1 tsp capers
5 sun-dried tomatoes, sliced
salt and pepper
2 sprigs parsley, chopped
2 tbsp olive oil

Method
1. Boil the baccala for 10 minutes, until it starts to fall apart. Take it out of the water, flake roughly into large pieces and leave to cool a bit.
2. Once cooled, add to a mixing bowl with the olives, fresh tomatoes, artichoke, capers, sun-dried tomatoes and parsley.
3. Drizzle with olive oil and season with salt and pepper to taste.
4. Mix together and serve on a bed of mixed green leaves.

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