BUTTERNUT, BEETROOT AND CRISPY HAKE SALAD
BUTTERNUT, BEETROOT AND CRISPY HAKE SALAD
BUTTERNUT, BEETROOT AND CRISPY HAKE SALAD
SHORT DESCRIPTION
Turn a fresh salad into a scrumptious, full of flavour main course, by adding quick pan-fried Cape Hake, roasted butternut and beetroot!
Serves 3
INGREDIENTS
1 x I&J Deep Water Hake Prime Medallions 450 g pack
100 g flour seasoned with salt and pepper
50 ml canola oil, for shallow frying
100 g rocket leaves
250 g peeled and cubed beetroot, roasted
250 g peeled and cubed butternut, roasted
1 avocado, peeled and thinly sliced
100 g Feta cheese
50 g toasted pumpkin seeds
50 ml honey and mustard salad dressing
METHOD
1.
Dip the frozen I&J Deep Water Hake Prime Medallions in warm water and coat them in seasoned flour.
Dip the frozen I&J Deep Water Hake Prime Medallions in warm water and coat them in seasoned flour.
2.
Pan-fry the medallions in a little pre-heated oil over medium heat for 12 minutes. Turn occasionally.
Pan-fry the medallions in a little pre-heated oil over medium heat for 12 minutes. Turn occasionally.
3.
Place the rocket into a large serving bowl, top with the roasted butternut and beetroot. Break the medallions into large chunks and arrange over the salad. Top with slivers of avocado, crumbled Feta and toasted pumpkin seeds and dress with honey and mustard dressing. Finish with a squeeze of fresh lime juice.
Place the rocket into a large serving bowl, top with the roasted butternut and beetroot. Break the medallions into large chunks and arrange over the salad. Top with slivers of avocado, crumbled Feta and toasted pumpkin seeds and dress with honey and mustard dressing. Finish with a squeeze of fresh lime juice.
SHORT DESCRIPTION
Turn a fresh salad into a scrumptious, full of flavour main course, by adding quick pan-fried Cape Hake, roasted butternut and beetroot!
INGREDIENTS
1 x I&J Deep Water Hake Prime Medallions 450 g pack
100 g flour seasoned with salt and pepper
50 ml canola oil, for shallow frying
100 g rocket leaves
250 g peeled and cubed beetroot, roasted
250 g peeled and cubed butternut, roasted
1 avocado, peeled and thinly sliced
100 g Feta cheese
50 g toasted pumpkin seeds
50 ml honey and mustard salad dressing
