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

Sweet and sour banana, feta, orange and peanut salad

Mini lamb steaks with lemony greens and garlicky yoghurt

5 minutes

Fish recipes

Pangrilled butterfish with salsa verde and bruschetta

5 minutes

Green salad with grilled fennel and chorizo

10-15 minutes

Tiramisu with white-chocolate curls

Salmon fish cakes with summer-greens salad

5 minutes

Salmon fish cakes with summer-greens salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 5 minutes

Ingredients

4 ready-made salmon fish cakes
2 heads chicory
2 ready-made edamame and rocket salad packs
extra virgin olive oil, to drizzle

Method

Heat the salmon cakes according to the package instructions.
Break the tender chicory leaves away from the stem and arrange on the plate. Toss the edamame and rocket leaves with the enclosed dressing and a light glug of extra virgin olive oil and scatter the chicory leaves on top.
Serve with the warm salmon cakes.

Per serving: 1122.7kJ, 12.6g protein, 18.8g fat, 11.4g carbs

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Fragrant butternut soup with prawn masala

Baked goat’s milk feta rounds with thyme and walnuts

Tom-pouce

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Sweet and sour banana, feta, orange and peanut salad

Mini lamb steaks with lemony greens and garlicky yoghurt

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Green salad with grilled fennel and chorizo

Marinated roasted prawns

Tiramisu with white-chocolate curls

Salmon fish cakes with summer-greens salad

Salmon fish cakes with summer-greens salad

Ingredients

Method