|1 x 400 g box||Sea Harvest Fish Fingers|
|1/4||plain double thick yoghurt|
|fresh lemon juice|
|2 cup||cooked rice|
|1 small head||baby gem lettuce — separated and washed|
|150 g||broccolini — blanched and refreshed in ice water|
|100 g||sugar snap peas — halved|
|2||Granny Smith apples — de-cored and thinly sliced|
|150 g||cheddar cheese — cut into blocks|
|12||baby tomatoes — halved|
|150 kg||strawberries — halved|
Preheat the oven to 200ºC.
Lay frozen fish fingers onto a baking tray. Place into the oven for 15-18 minutes and cook until golden and crunchy. Alternatively cook in an air-fryer for the recommended time.
Avocado Dipping Sauce
Blitz the ingredients for the dip until smooth and creamy. If it’s too thick, add a little more mayo and blitz until smooth. Season with salt and set aside.
To assemble the bowls, add a portion of rice to each; then create a border of greens with 2-3 lettuce leaves per bowl. Add 2-3 broccolini, snap peas and a fan of apple slices. Next, add the cubed fish fingers, then fill in the gaps with cheese blocks, tomatoes and strawberries. Serve with avo dipping sauce on the side.
You can replace the veggies/fruit with anything your family enjoys – carrot or cucumber batons, blueberries, baby sweetcorn etc.