Fish Finger Salad
Colorful and vibrant, this salad is a delightful medley of flavors and textures. Crispy fish fingers paired with fresh tomatoes, sweet yellow peppers, and piquant green olives create a delightful symphony of tastes. Combined with the peppery bite of rocket leaves and the savory crunch of mixed greens, each bite is a burst of deliciousness. Drizzled with zesty sweet chilli sauce, this salad is a feast for the eyes and the taste buds.
— Constant Cookbook
Ingredients
- 6 fish fingers
- 2 tomatoes
- 10 pitted green olives
- 3 cloves of garlic
- 20g onion flakes
- 5 spring onions
- 1 yellow pepper
- Two handfuls of rocket leaves
- Four handfuls of mixed leaves
- Sweet chilli sauce
Instructions
- Pre heat oven at 200oC and cook fish fingers for 15-18 minutes until crispy brown
- Halve olives, slice garlic, tomatoes and peppers, chop spring onions
- Toss leaves and salad ingredients together and arrange on dish
- Slice fish fingers and arrange on salad
- Sprinkle on onion flakes and dress with sweet chilli sauce
Yield
Serves 2
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