Easy recipe: hake & broccoli salad

You've never had a fish salad this good, or served like this. Executive chef Kevin Joseph and ECR's Darren Maule throw together a mean, fresh salad by the pool.

 

Take a look at the 'how to' guide, answer the easy question below and stand a chance to win High Tea for Two at the Osyter Box. 

 

You will need: 

 

2 medium sized hake fillets [steamed]

200grs steamed broccoli florets

6 Individual baby corns

2tspn of crispy fried coriander

4tbsp fresh mint leaves

½ a small red onion, thinly sliced

6 yellow cocktail tomatoes

6 Brussels sprouts [steamed]

6 mange tout thinly sliced

2tbsp roasted salted peanuts

Shaved melon for garnish

 

Dressing:

1 clove garlic, sliced

¼ tspn finely chopped thyme

1tspn brown sugar

1tbsp rice vinegar

3tbsp freshly squeezed lime or lemon juice

1tspn orange rind

2tbsp olive oil

Salt and pepper to taste

 

Method:

Combine the hake, broccoli, corn, mint leaves, onion, tomato, Brussels sprouts and mange tout in a large serving bowl. Mix the garlic, thyme, brown sugar, vinegar, lime or lemon juice, orange rind and olive oil together until the sugar has dissolved. Pour the dressing over the vegetable and hake mixture and toss until well combined. Top the salad with the toasted peanuts, shaved melon and fried coriander.

 

 

Question to win: How does Chef Kevin prepare the Brussels sprouts?

 

SMS Cooking and your name with the answer to 33116 (Sms cost R1-50, T's & C’s apply).

 

Winners will be announced next week.