BEETROOT, COCONUT & SEED SALAD WITH SNAPPER
PREP + COOK TIME 25 MINUTES SERVES 4
Fresh and vibrant, this recipe is the perfect weeknight meal solution, proving that fish really is fast to cook. Make double the salad and take it to work the next day in a sandwich. We used four baby golden beetroots and four target beetroots, and sliced the vegetables thinly with a mandoline.
1/3 cup (50g) sunflower seeds
¼ cup (60ml) extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 teaspoon honey
4 x 200g snapper fillets, skin on 1 teaspoon ground cumin
8 mixed baby beetroots (25g), sliced thinly
4 watermelon radishes (35g), sliced thinly
½ cup fresh small mint leaves ½ cup (40g) shaved coconut
1 Heat a small frying pan over medium heat; cook sunflower seeds, stirring continuously, for 2 minutes or until toasted; remove from pan.
2 Whisk 2 tablespoons of the oil, the juice, mustard and honey in a small bowl until well combined. Season to taste.
3 Heat a medium non-stick frying pan over medium-high heat. Brush snapper fillets with remaining oil; sprinkle with cumin and season with salt and pepper. Cook fish, skin-side down, for 2 minutes; turn and cook for a further 2 minutes or until fish is cooked through.
4 Combine beetroot and radish with half each of the mint and sunflower seeds in a medium bowl. Add the dressing.
5 Divide salad among plates; scatter with shaved coconut and the remaining sunflower seeds and mint leaves.