Peri Peri Basa and Kiwi Salsa
with chips and zesty slawCalories
:
651 kcalProtein
:
31.7g proteinTotal
:
40 minutesDifficulty
:
EasyFamily Friendly
Allergens:
- Fish
- Egg
- Mustard
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Mustard
- Soya
- May contain traces of allergens
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
600 grams
Potatoes
240 grams
Basa
(Contains: Fish)
1 sachet(s)
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
1 unit(s)
Lime
1 unit(s)
Cabbage
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 unit(s)
Kiwi
1 sachet(s)
Dried Chilli Flakes
5 grams
Parsley
Not included in your delivery
1 to taste
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2722 kJ
Energy (kcal)651 kcal
Fat24.3 g
of which saturates3.6 g
Carbohydrate78.4 g
of which sugars15.2 g
Dietary Fiber14.1 g
Protein31.7 g
Salt13.6 g
Potassium1629.7 mg
Calcium116 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Zester
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Toss with two-thirds of the peri peri spice mix and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Zest and halve the lime.
- Halve the cabbage, cut out and discard the tough core, then thinly slice.
- In a medium bowl, combine the cabbage, aioli and lime zest.
- Season with salt and pepper, then set aside.
3
- Lay the basa onto a lined baking tray.
- Season with remaining peri peri spice mix with a drizzle of oil.
- Roast the basa on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
4
- Meanwhile, roughly chop the parsley (stalks and all).
- Halve the kiwi and use a spoon to scoop out the flesh. Cut into 1cm chunks.
5
- In another medium bowl, combine the parsley, kiwi and chilli flakes (add less if you'd prefer things milder) with a squeeze of lime juice.
- Mix in 1 tsp sugar (per 2P) and a drizzle of oil, season with salt and pepper.
- Taste and season with more lime juice, salt and sugar to your liking.
6
- Divide the basa between plates.
- Spoon over the kiwi salsa.
- Serve with the chips, zesty slaw and any remaining lime wedges alongside.
