Beetroot, Coconut & Seed Salad with Snapper

SERVES 4 PREPARATION & COOKING 25 MINUTES

1 / 3 cup sunflower seeds

¼ cup extra virgin olive oil

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey

4 x 200g snapper fillets

1 teaspoon ground cumin

8 mixed baby beetroot, sliced

thinly

4 watermelon radishes, sliced

thinly

½ cup small mint leaves

½ cup shaved coconut

1 lemon, cut into wedges

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 olive oil, juice, mustard and honey in a small bowl until well combined. Season to taste.

3. Heat a medium nonstick frying pan over medium-high heat. Brush snapper fillets with remaining olive oil, sprinkle with cumin and season. Cook fish, skin-side down, for 2 minutes. Turn and fry for a further 2 minutes or until fish is cooked through.

4. Combine beetroot, radish, half each of the mint and sunflower seeds and dressing in a medium bowl.

5. Divide salad among plates. Scatter with sunflower seeds and mint leaves. Top each plate with a snapper fillet. Serve with shaved coconut and lemon wedges.