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Carrot recipes

Fresh date and coconut chutney

Atta roti and lamb biryani wraps

15 minutes

Fresh fruit kebabs with spicy cashew sprinkle

Seafood recipes

Fragrant butternut soup with prawn masala

5 minutes

Baked goat’s milk feta rounds with thyme and walnuts

5 minutes

Tom-pouce

30 minutes, plus refrigeration

Guilt-free treat

Bami goreng

10 minutes

Pangrilled butterfish with salsa verde and bruschetta

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

4 x 400–500 g portions of butterfish, skinned and filleted
olive oil
sea salt and freshly ground black pepper
1 x 130 g tub salsa verde
6–8 ciabatta slices (plain or olive), grilled
salad leaves, for serving

Method

Oil the fish and season before frying in a nonstick pan for a few minutes on each side until nicely browned, just cooked but still moist.
Spread salsa verde over the bruschetta and top with a portion of pan-grilled fish.
Serve with lemon wedges for squeezing, and salad leaves on the side.
Cook’s tips: Serve the pan-grilled fish over warm butter beans and top with the salsa verde, or pair with roasted potato wedges and serve the salsa verde on the side. Use tuna, yellowtail or hake instead of butterfish.
Per serving: 4197.7kJ, 90.9g protein, 54.9g fat, 27.5g carbs

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Baked goat’s milk feta rounds with thyme and walnuts

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Pangrilled butterfish with salsa verde and bruschetta

Pangrilled butterfish with salsa verde and bruschetta

Ingredients

Method