Peri Peri Lentil and Poached Basa Salad
with cucumber and Ballymaloe Relish
A recipe conveniently customised just to your liking.
Tags:
Calorie Smart
•Quick Prep
•Super Quick
•Family Friendly
Allergens:
Fish
•Mustard
•Sulphites
The quantities provided above are averages only.
Total10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
240 grams
Basa
(Contains: Fish)
120 grams
Salad Leaves
1 sachet(s)
Honey Mustard Dressing
(Contains: Mustard)
1 unit(s)
Cucumber
1 unit(s)
Tomato
1 pack(s)
Lentils
(May be present: Cereals containing gluten)
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
1 pot(s)
Ballymaloe Tomato Relish
(Contains: Mustard)
17.5 grams
Peri Peri Seasoning
(May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)1460 kJ
Energy (kcal)349 kcal
Fat7.5 g
of which saturates1.4 g
Carbohydrate36.5 g
of which sugars14.8 g
Dietary Fiber8.4 g
Protein31.5 g
Cholesterol0 mg
Salt5.47 g
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
•Sieve
Cooking Steps
1
- Boil a pot of salted water for the fish.
- Once boiling lower heat to medium-high and add the apple cider vinegar.
- Add the basa to the pot (skin-side down) and leave to simmer until the fish is cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
2
- Drain and rinse the lentils in a sieve.
- Place a pan over medium-high heat with a drizzle of oil.
- Fry the lentils with the peri peri spice until warmed through, 3-4 mins. Season to taste with salt and pepper.
3
- Meanwhile, trim the salad leaves, then chop or tear into bite-sized pieces.
- Trim the cucumber then halve lengthways. Chop widthways into 1cm pieces.
- Roughly chop the tomato.
- Just before serving toss the salad leaves, cucumber and tomato with the honey mustard dressing. Season to taste with salt and pepper.
4
- Divide the peri peri lentils and tossed salad between bowls.
- Top the lentils with the basa.
- Drizzle the Ballymaloe relish over the top.
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