Crumbed Fish & Supergreen Kale Salad
with Everything Garnish & Creamy Caper Sauce- Wheat
- Gluten
- Soy
- Fish
- Eggs
- Milk
- Sesame
- Gluten
- Wheat
- Milk
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Peanuts
- Soy
- May contain traces of allergens
We're very serious about our salads around here and only the tastiest of ingredients get a seat at our table. This crumbed fish and kale salad is truly the stuff of greatness, especially when you drizzle over the creamy caper sauce. It's got flavour aplenty! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Ingredients
1 packet
Kale
1
Cucumber
1
apple
1
Carrot
1 packet
Capers
1 packet
Crumbed Basa
(Contains: Wheat, Gluten, Soy, Fish;)
1 packet
mixed salad leaves
1 packet
caesar dressing
(Contains: Eggs, Milk;)
½ sachet
everything garnish
(Contains: Sesame; May be present: Gluten, Wheat, Milk, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Peanuts, Soy.)
1 packet
parsley
Not included in your delivery
olive oil
1 tsp
honey
drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Tear kale leaves from the stems then thinly slice, discarding stems. • Thinly slice cucumber into rounds. • Thinly slice apple into wedges. • Using a vegetable peeler, peel carrot into ribbons. • Reserve capers liquid, then roughly chop capers.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, cook crumbed basa until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate
• Meanwhile, in a large bowl, combine the honey, reserved caper liquid and a drizzle of vinegar and olive oil. • Add kale, cucumber, apple, carrot and mixed salad leaves. Toss to combine and season to taste with salt and pepper.
• In a small bowl, combine capers and caesar dressing. • Slice fish. • Divide supergreen kale salad between bowls. Top with crumbed fish. Drizzle over creamy caper sauce. • Sprinkle with everything garnish (see ingredients) and tear over parsley to serve. Enjoy!
TIP: Capers have a strong flavour, use less if desired.
