Beet­root, Co­conut & Seed Salad with Snap­per

SERVES 4 PREPA­RA­TION & COOK­ING 25 MIN­UTES

Woman’s Day (NZ) - - Everyday Food -

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.

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