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Mediterranean

Kabeljou and strawberries with tzatziki and granadilla dressing

5 minutes

Kabeljou and strawberries with tzatziki and granadilla dressing

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 5 minutes

Ingredients

4 Woolworths farmed kabeljou fillets
700 g strawberries, halved
4 T parsley roughly chopped
Woolworths microgreens, to garnish

For the tzatziki, mix:

1 English cucumber, seeded and grated
500 ml fat-free Bulgarian yoghurt
1 lemon, juiced
Sea salt, to taste

For the granadilla dressing, mix:

4 granadillas, pulp removed
1 T honey
2 garlic cloves, finely grated
65 ml white wine vinegar
4 T olive oil
Sea salt and freshly ground black pepper, to taste

Method

1. Steam the kabeljou, skin side up, in a bamboo steamer for 10 minutes, or until just cooked. Remove the skin and discard.

2. Place the kabeljou on a serving dish, spoon over the tzatziki and drizzle with the granadilla dressing. Garnish with the strawberries, parsley and microgreens.

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Harissa-rubbed chicken with heirloom tomato salad

Fennel, cucumber and grape salad

Plant-based katsu sando

Pilchard bobotie with smashed cucumber

Cured beetroot bream

Lamb banh mi

Corn fritter salad

Freshly squeezed rainbow floats

Beef sliders

Bobotie kebabs with pomegranate-and-almond rice salad

Cucumber salad with fat-free Asian dressing

Virgin cucumber Collins

Kabeljou and strawberries with tzatziki and granadilla dressing

Kabeljou and strawberries with tzatziki and granadilla dressing

Ingredients

Method