Summer fish salad
6 servings
Prep: 15 mins,
Cooking: 1 hr
A fresh, healthy salad for summer.
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Ingredients (27)
1.5 kg | monkfish — or knigklip, skinned, filleted |
30 ml | fresh chillies — 573 |
250 ml | wine — dry white |
1 | bay leaves |
1 | onion — chopped |
3 | fresh parsley |
3 | celery stalks — chopped |
5 ml | salt |
2 ml | black pepper — freshly ground |
410 g | butter beans |
250 ml | olives — black, drained |
3 | celery stalks — sliced |
1 | red onion — thinly sliced |
200 g | cherry tomatoes — halved |
30 g | watercress |
30 g | rocket |
DRESSING
lemon — juice only | |
125 ml | oil |
125 ml | fresh chillies — 573 |
5 ml | garlic — cloves, crushed |
10 ml | Dijon mustard |
10 ml | fresh dill — chopped |
10 ml | white sugar |
7 ml | salt — flakes |
2 ml | black pepper — freshly ground |
30 ml | fresh parsley — chopped |
preheat the oven to 180 °c |
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