Double Crumbed Fish & Supergreen Kale Salad

Name: Double Crumbed Fish & Supergreen Kale Salad with Everything Garnish & Creamy Caper Sauce
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet kale; 1 cucumber; 1 apple; 1 Carrot; 1 packet Capers; 2 packet Crumbed Basa; 1 tsp honey; drizzle vinegar (balsamic or white wine); 1 packet mixed salad leaves; 1 packet caesar dressing; ½ sachet everything garnish; 1 packet parsley

with Everything Garnish & Creamy Caper Sauce

Up to 180$ + Free Treats / Extras for Life

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!

Allergens:

Wheat

•Gluten

•Soy

•Fish

•Eggs

•Milk

•Sesame

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

kale

cucumber

apple

Carrot

1 packet

Capers

2 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)

Nutritional Values

Energy (kJ)3631 kJ

Calories868 kcal

Fat47.6 g

of which saturates14.1 g

Carbohydrate68 g

of which sugars18.6 g

Dietary Fibre9 g

Protein38.7 g

Sodium1602 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying Pan

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 caper 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 (in batches if needed) until golden and cooked through, 2-3 minutes each side. Transfer to a paper towel-lined plate.

TIP: Add extra oil between batches if necessary.

• 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.

• In a small bowl, combine capers and Caesar dressing.
• Slice fish. • Divide 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.