Easy Food Recipes and Cooking - Crisp and Chunky Lemon and Black Pepper Hake Fillet Portions with Fresh Beetroot, Butternut and Rocket Salad
Serves 5
500g Crisp and Chunky Lemon and Black Pepper Hake Fillet Portions
1 cup (250 ml) butternut, diced
2 tbsp (30 ml) olive oil
Dressing
1/4 cup (62.5 ml) olive oil
2 tbsp (30 ml) balsamic vinegar
1 tbsp (15 ml) honey
2 tsp (10 ml) wholegrain mustard salt, to taste
1/4 cup (62.5 ml) pumpkin seeds, toasted
freshly ground black pepper
1 cup (250 ml) beetroot, cooked and diced
1 cup (250 ml) wild rocket
3 crumbled feta discs
Prepare fish according to cooking suggestions on packaging.
Place the butternut on a baking tray and drizzle with a dash of olive oil and a sprinkle of salt, roast for 20-30 minutes until cooked through.
Mix together the remaining olive oil, balsamic vinegar, honey and mustard. Season with salt and pepper and keep aside.
In a large bowl mix together the beetroot, roasted butternut, rocket and pumpkin seeds.
Coat with the dressing and serve immediately. Enjoy the fish with this light and simple salad.