• 2servings
  • 15minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, E
MineralsManganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 4 fillets of red mullet

  3. 1 tablespoon lemon juice

  4. 50g baby spinach

  5. 80g broccoli florets or asparagus spears, lightly steamed

  6. 80g cauliflower florets, lightly steamed

  7. red capsicum, diced

  8. 1 Lebanese cucumber, diced

  9. cup sunflower seeds

  10. 1 vine ripened tomato, diced

  11. Dressing

  12. 40 mls walnut oil

  13. 30 mls lemon juice

  14. 1 tablespoon chopped parsley

  15. cup acidophilus yoghurt

  16. 1 tablespoon chopped mint

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a medium pan. Cook mullet for 2 minutes on each side or until just cooked through. Set aside.

  2. In a medium bowl mix the spinach, broccoli or asparagus, cauliflower, capsicum, Lebanese cucumber and sunflower seeds. Whisk together walnut oil and lemon juice, stir through parsley and drizzle over salad.

  3. In a small bowl combine yoghurt, mint and tomato. Serve fish on a bed of salad with a generous dollop of minted yoghurt.


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