NORTH AFRICAN FISH HALF-MOONS WITH TURMERIC MAYO AND GARDEN GREENS

SERVES 2 PREPARATION: 20 MIN CHILLING: 15-20 MIN COOKING: 15-20 MIN

FISH HALF-MOONS

100g fresh hake, cleaned and cooked

50g potato, cleaned and cubed 1 egg, whisked

30g mixed fresh herbs such as parsley, coriander and mint 2,5ml (½t) cumin salt and pepper

200g cake flour

1 egg, whisked with a little water

200g breadcrumbs oil for deep-frying and frying

GARDEN GREENS

30g green beans

80g broccoli, broken into florets

50g baby marrows

30g rocket leaves

TURMERIC MAYONNAISE

7ml (1½T) ground turmeric 50ml mayonnaise

1 Fish half-moons Combine the hake, potato, egg, mixed herbs, cumin, salt and pepper in a mixing bowl. After mixing the ingredients form half-moon shapes.

2 Put the flour, egg mixture and breadcrumbs in three separate bowls. Roll the fish half-moons in the flour. Shake off any excess flour then coat them in the egg wash, and finally roll them in the breadcrumbs until completely coated.

3 Put the half-moons in the fridge for 15-20 minutes.

4 Heat the oil then deep-fry until golden brown.

5 Garden greens Blanch the green beans and broccoli separately in boiling water for 4-5 minutes. Meanwhile grill the baby marrows in a griddle pan for 5-7 minutes. 6 Turmeric mayo Mix the turmeric into the mayonnaise until it’s a soft yellow colour.

7 To serve, drizzle the turmeric mayo on the plate, top with the fish half-moons and garden greens.