- 2 x 80 g pillow packs Asian-leaf salad
- 4 Granny Smith apples, thinly sliced into rounds
- 1 x 500 tub pickled fish
- 2 limes, quartered
- sea salt and freshly ground black pepper
Distribute the Asian leaves between four bowls.
Stack the apple rounds beside the leaves and add a few pieces of the fish.
Drizzle with lime juice and season to taste.
For dramatic effect, add cucumber ribbons together with a few sprigs of mint – a fresh contrast to the fiery fish.
Cook's note: Tubs of pickled fish are readily available at Woolworths stores. Or, you can also make your own pickled fish at home, click here for our recipe.