Name: Green vegetable and fish salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 4 fish fillet or steaks; fresh chillies 573; 150 g salad greens; 1 broccoli tenderstem; 30 g almonds chopped; 10 g linseeds; 25 ml fresh parsley and mint; lemon zest and juice; 25 ml fresh ginger chopped; flaxseed oil

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Ingredients (10)

4	fish — fillet or steaks
	fresh chillies — 573
150 g	salad greens
1	broccoli — tenderstem
30 g	almonds — chopped
10 g	linseeds

DRESSING:

25 ml	fresh parsley — and mint
	lemon — zest and juice
25 ml	fresh ginger — chopped
	flaxseed oil

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Method:

Place the fish onto a baking tray. Drizzle with a little olive oil and grill the fish for about 5 minutes per side, or until cooked to your liking. Remove from the heat.

Dressing:
Put the herbs, lemon zest and juice and the ginger into a food processor. Add a little flaxseed oil. Blend until smooth. Add enough oil to make a thick pouring consistency.

Mix the greens and the broccoli together and place the cooked fish pieces on top. Sprinkle with the almonds and linseeds and spoon over the dressing. Serve the salad immediately.

Image and text: Ideas magazine.

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