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BM Foods

Ladismith Cheese

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Crisp & Chunky Hake Fillet Portions with a Beetroot, Butternut and Rocket Salad

Wild-caught, heart mark approved, Cape Hake coated in golden brown toasted crumbs with a quick and simple-to-make hearty salad. Simply scrumptious!

Serves

4-6

Prep

Cook

Ingredients

  • 500 g Sea Harvest Crisp & Chunky Hake Fillet Portions
  • 200 g diced Butternut
  • 6 – 7 tbsp (100 ml) Olive oil
  • 2 tbsp (30 ml) Balsamic vinegar
  • 1 tbsp (15 ml) Honey
  • 2 tsp (10 ml) Wholegrain mustard
  • Salt, to taste
  • Freshly ground Black pepper
  • 50 g toasted Pumpkin seeds
  • 200 g cooked diced Beetroot
  • 200 g Wild rocket
  • 3 crumbled Feta discs

Preparation & Cooking

  1. Prepare fish according to cooking suggestions on packaging.
  2. Place the butternut on a baking tray and drizzle with a dash of olive oil and a sprinkle of salt, roast for 30 minutes until cooked through.
  3. Mix together the remaining olive oil, balsamic vinegar, honey and mustard. Season with salt and pepper and keep aside.
  4. In a large bowl mix together the beetroot, roasted butternut, rocket and pumpkin seeds.
  5. Coat with the dressing and serve immediately with Sea Harvest Crisp & Chunky Hake Fillet Portions.

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