BEET­ROOT, CO­CONUT & SEED SALAD WITH SNAP­PER

PREP + COOK TIME 25 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Weekday What’s For Dinner? -

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.

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