Product(s):
OCEAN CATCH PREMIUM PHILLIPS SALT & PEPPER BREADED POLLOCK FILLETS (2 WHOLE FILLETS, 340G) | NEW
Preparation Time: 10 mins / Cook Time: 30 mins / Serving: 2
Ingredients:
1 x OCEAN CATCH PREMIUM PHILLIPS SALT & PEPPER BREADED POLLOCK FILLETS (2 WHOLE FILLETS, 340G) | NEW
250g butternut squash, chopped into small chunks
2 tbsp olive oil or rapeseed oil
120g pack thin-stemmed broccoli, cut into small pieces
250g pouch cooked quinoa
small handful coriander, leaves picked and chopped
small handful mint, leaves picked and chopped
4 spring onions, finely sliced on an angle
50g pomegranate seeds
20g pistachios, roughly chopped
1 small ripe avocado
juice ½ lemon
handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves
For the dressing
1 tbsp tahini
½ small ripe avocado, stoned, peeled and roughly chopped
small handful coriander, leaves picked
small handful mint, leaves picked
zest and juice ½ lemon
2 tsp clear honey or maple syrup
Method:
Cook the SALT & PEPPER POLLOCK FILLETS following the directions on the packaging for your cooking method whilst preparing the simple quinoa & avocado salad..
1. Heat oven to 200C/180C fan/gas 6 & line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil & season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end & drizzle with 1 tsp oil. Season & roast for 10 mins more.
2. Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water & a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
3. Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds & pistachios. Add the remaining 1 tbsp oil, season & toss everything together. Add the roasted veg too.
4. Divide the salad between two plates & drizzle over the dressing. Halve the avocado &remove the stone, then slide a dessert spoon between the skin & flesh to remove it in one piece. Place on a chopping board, rounded side up, & thinly slice. Squeeze over the lemon juice, then slide a knife underneath & lift half the avocado onto each salad. Top with the sprouts & grind over a little pepper, if you like.
5. Serve with the Salt & Pepper Pollock Fish Fillets.
準備時間：
10分鐘
烹調時間：
30分鐘
總耗時：
40分鐘
供食用：
2人份
材料
- 1 x OCEAN CATCH PREMIUM PHILLIPS SALT and PEPPER BREADED POLLOCK FILLETS
- 250g butternut squash, chopped into small chunks
- 2 tbsp olive oil or rapeseed oil
- 120g pack thin-stemmed broccoli, cut into small pieces
- 250g pouch cooked quinoa
- small handful coriander, leaves picked and chopped
- small handful mint, leaves picked and chopped
- 4 spring onions, finely sliced on an angle
- 50g pomegranate seeds
- 20g pistachios, roughly chopped
- 1 small ripe avocado
- juice lemon
- handful sprouts (alfalfa or china rose sprouts are nice) or baby herb leaves
- 1 tbsp tahini
- ½ small ripe avocado, stoned, peeled and roughly chopped
- small handful coriander, leaves picked
- small handful mint, leaves picked
- zest and juice ½ lemon
- 2 tsp clear honey or maple syrup
製作說明
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
- Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
- Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
- Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessert spoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.
- Serve with the Salt and Pepper Pollock Fish Fillets.
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作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.