Recipes
Date posted: 24/09/2024
Ingredients
| Guacamole | 1 packet |
| Black eyed beans | 250g |
| Honey | 50g |
| Pickled red cabbage | 300g |
| Blackened cajun seasoning | 200g |
| Cold pressed rapeseed oil | 200ml |
| Cod loins skinless and boneless | 10 pieces |
| Corn ribs | 500g |
| Baby spinach | 200g |
| Fresh lime juice | 100ml |
| Radiccio red trimmed | 1 piece |
| Cavolo nero (black kale) | 300g |
| Orange segments | 300g |
| Grapefruit segments | 300g |
| Sweet potatoes | 500g |
Method
- Wash and cut the sweet potato in wedges, toss in a little oil and a little Cajun spice and roast until tender
- For the kale, pick then blanch gently and refresh
- Cook the beans following pack instructions
- For the radiccio and spinach, pick the leaves, keeping whole and wash and dry both
- Guacamole – defrost
- To prepare the fish, add a little oil and roll in the Cajun spice, then roast on 180°C until cooked
- For the dressing, whisk the lime juice, oil and honey together then season
- Prepare the corn ribs by boiling in water for 10 minutes, then draining. Add a little oil and char on a chargrill
- To plate, in your chosen bowl, place all ingredients in sections, finish with the fish as the centre piece and drizzle with the dressing