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Broccoli butternut salad


INGREDIENTS
1 tsp white wine vinegar
1 tsp Dijon mustard
1 tbsp olive oil
200g butternut squash (about ½ small squash), cut into 2cm chunks
85g green bean, trimmed and halved
140g thin-stemmed broccoli, halved vertically
1 tbsp pumpkin seed
4 x mackerel fillets, bones removed

Butternut & broccoli super salad with mackerel


METHODS

1. In a mixing bowl, whisk together the vinegar, mustard, 2 tsp of the oil and a little seasoning.

2. Bring a large pan of salted water to the boil and heat the remaining oil in a large frying pan. Add the squash to the frying pan, season and cook, stirring, for 12-15 mins. Add the beans to the water, cook for 1 min, then add the broccoli and cook for 3 mins more. Drain well.

3. Tip the squash into the bowl with the dressing. Add the beans, broccoli and pumpkin seeds, toss well to combine and set aside. Cook the fish in the frying pan, skin-side down, for 2 mins, then flip over and cook for a further 1-2 mins until cooked through.

4. Divide the salad between the plates, top with the mackerel and drizzle over any dressing left in the bowl.

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