on cannellini bean salad
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Harissa Paste
1 sachet(s)
Ciabatta
2 unit(s)
Hake
250 grams
Yoghurt
75 grams
Cannellini Beans
1 pack(s)
Salad Leaves
40 grams
Garlic
2 unit(s)
Lemon
1 unit(s)
Cucumber
1 unit(s)
Mustard
0.5 sachet(s)
Honey
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
to taste
- Place a pan over medium-high heat with a drizzle of oil.
- Pat the fish dry with kitchen paper and season with salt and pepper.
- Once the pan is hot, lay the fillets into the pan, coat with half the harissa paste and cook for 4-5 mins.
- Turn over and cook on the other side for a further 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
- Peel and grate the garlic (or use a garlic press).
- Place another pan over medium-high heat with a drizzle of oil and a knob of butter.
- Fry the garlic for 30 secs.
- Halve the ciabatta lengthways and press the cut side into the garlic oil. Fry for 3-4 mins on each side.
- Meanwhile, drain and rinse the cannellini beans in a sieve.
- Zest and quarter the lemon.
- Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
- Mix the remaining harissa paste with the yoghurt, honey, lemon zest, half a mustard sachet (per 2P) and a squeeze of lemon juice.
- Toss the beans, cucumber and salad leaves with half the yoghurt dressing and a good drizzle of oil. Season to taste with salt and pepper.
- Arrange the dressed salad in bowls.
- Top with the fish and then drizzle over the remaining dressing.
- Serve the garlic ciabatta and remaining lemon wedges alongside.
2460
kJ
Energy (kJ)
588
kcal
Energy (kcal)
15
g
Fat
3
g
of which saturates
55.7
g
Carbohydrate
10.4
g
of which sugars
17.3
g
Dietary Fiber
42.4
g
Protein
0
mg
Cholesterol
4.75
g
Salt
