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BM Foods

Ladismith Cheese

FIND A FACTORY STORE
FIND A FACTORY STORE

Crumbed Fish With Mint Yoghurt, Crispy Aubergine Fries & Tabbouleh Salad

Lunch or dinner has never been so delicious! Enjoy!

Serves

4-6

Prep

Cook

Ingredients

  • 500g Sea Harvest Crisp & Chunky Classic
  • ¾ cup plain flour
  • 1 tsp garlic powder
  • 1 tbsp dried parsley
  • Salt & black pepper
  • 2 large aubergines
  • Vegetable oil

For the tabbouleh salad:

  • ½ cup bulgar wheat
  • 1 small punnet of cherry tomatoes
  • ½ cucumber cubed
  • 10g chopped dill
  • 10g chopped parsley
  • Lemon juice
  • Olive oil
  • Salt & pepper

For the herb yoghurt:

  • 250ml plain yoghurt
  • 20g chopped mint
  • 1 tbsp red wine vinegar
  • 1 clove of minced garlic
  • Salt and pepper

Preparation & Cooking

  1. Oven bake the Sea Harvest Crisp & Chunky Classic according to the instructions on the packaging.
  2. For the aubergine fries: mix together ¾ cup plain flour, 1 tsp. garlic powder, 1 tbsp. dried parsley and salt and black pepper. Cut 2 large aubergines into thin French fries and coat in the seasoned flour.
  3. Deep-fry the aubergine fries in vegetable oil until golden brown, drain and season well.
  4. For the tabbouleh salad: pour 1 cup of boiling water over ½ cup bulgar wheat, cover and allow to absorb. Once cooled, fluff and add 1 small punnet of cherry tomatoes, ½ a cucumber cubed, 10g of chopped dill, 10g chopped parsley, a squeeze of lemon juice, a splash of olive oil and season with salt and pepper.
  5. For the herb yoghurt: mix together 250ml plain yoghurt, 20g finely chopped mint, 1 tbsp. red wine vinegar, 1 clove minced garlic and salt and pepper.

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