4 servings
Prep: 30 mins,
Cooking: 10 mins
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Ingredients (25)
FISHCAKES:
1 can | mackerel — middle cut |
1/4 cup | oat bran |
1/2 cup | carrots — grated |
1 | eggs — free-range |
lemon — zest only | |
10 g | fresh herbs — chopped |
salt and freshly ground black pepper | |
2 Tbs | avocado oil |
BARLEY SALAD
1 cup | pearl barley — cooked, cold |
40 g | watercress |
1/2 | cucumber — medium |
1 | avocado |
50 g | almonds — raw, chopped |
50 g | mixed bean sprouts |
100 g | cherry tomatoes — halved |
50 g | red onion — sliced |
50 g | fresh basil |
10 g | fennel |
100 g | feta cheese |
salt and freshly ground black pepper |
LEMON DRIZZLE
lemon — zest and juice | |
1 tsp | Dijon mustard — smooth |
4 Tbs | olive oil — extra virgin |
1 tsp | fresh chives — chopped |
salt and freshly ground black pepper |
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