Easy recipe: hake & broccoli salad
Updated | By Staff Writer
Executive chef Kevin Joseph and ECR's Darren Maule throw together a mean, fresh salad by the pool. Enter our competition and stand a chance to win High Tea for Two at the Oyster Box.
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.
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