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Ladismith Cheese

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Hake with Toasted Almonds, Dried Apricots & Raisin Quinoa

Dinner is sorted! Enjoy this quick and easy refreshing summertime meal.

 

Serves

6-8

Prep

20

Cook

20-25

Ingredients

  • 500 g Sea Harvest Chunky Hake Fillets
  • 1 Cup Quinoa
  • 40 g Shaved Almonds
  • 80 g Sundried Apricots
  • 5 0g Raisins
  • 1 Tbsp Dijon Mustard
  • ¼ Cup Raw Apple Cider Vinegar
  • Juice of ½ a Lemon
  • 1-2 Tbsp Honey
  • ⅓ Extra-virgin Olive Oil
  • Salt & Pepper for Seasoning
  • Parsley & Pomegranate rubies for Garnish h

Preparation & Cooking

  1. Oven bake the Sea Harvest Hake Fillets according to the packaging instructions.
  2. Boil one cup of quinoa in two cups of water until cooked.
  3. Mix 40 g toasted shaved almonds, 80 g of cut sundried apricots and 50 g raisins into the cooked quinoa.
  4. To make the dressing: Whisk together 1 tbsp Dijon mustard, ¼ cup raw apple cider vinegar, juice from half a lemon, 1-2 tbsp honey, ⅓ cup extra-virgin olive oil and salt and pepper to taste.
  5. Pour the dressing over the quinoa and mix well.
  6. Serve the hake on a bed of the jeweled quinoa.
  7. Garnish with chopped parsley and pomegranate rubies.

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