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BATTERCRISP HAKE PANZANELLA SALAD

BATTERCRISP HAKE PANZANELLA SALAD

The crisp tempura batter of I&J Battercrisp add a delightful crunch to this hearty salad. Serve for lunch or a light supper or add it to your buffet spread.
Serves 4
1 x I&J Battercrisp Lemon Flavour & Black Pepper 400 g pack
1 x small cucumber, cubed
1 x red onion, sliced thinly
250 g exotic tomatoes, halved
100 g olives, pitted and halved
60 g of croutons
2 Tbsp (30 ml) red wine vinegar
3 Tbsp (45 ml) olive oil
2 Tbsp (30 ml) chopped parsley
Salt and pepper to taste
1. 
Cook the I&J Battercrip portions according to cooking instructions on the pack.
2. 
In a large bowl, toss together the cucumber, red onion, tomatoes, olives, and croutons.
3. 
Cut the cooked fish into chunks and add to the salad.
4. 
Mix together olive oil and red wine vinegar just before serving.
5. 
Pour over the vinegar and olive oil dressing, season to taste with salt and pepper, and sprinkle over parsley. Toss and serve.

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