Double Herby White Fish & 'Pesto' Lentil Salad

Name: Double Herby White Fish & 'Pesto' Lentil Salad with Cucumber & Tomato
Total time: 20 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 560 g Smooth Dory Fillets; 1 sachet Seasoning Blend; 1 Tomato; 1 Cucumber; 1 packet Lentils; 1 packet Plant-Based Basil Pesto; 1 packet Mixed Salad Leaves; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine)

with Cucumber & Tomato

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Calories

568 kcal

Protein

50.3g protein

Total

20 minutes

Difficulty

Easy

Calorie Smart

Allergens:

Fish
Cashew
Wheat
Gluten
Milk
Soy
Sesame
Fish
Eggs
May contain traces of allergens

We’re levelling up our favourite summer lentil salad with the addition of herby dory! Cucumber, tomato, lentils and mixed salad leaves come together to form the base, tossed through herby pesto and vinegar, before we add the zesty fish on top. Chef’s kiss! *This recipe is under 650kcal per serving.*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

560 g

Smooth Dory Fillets

(Contains: Fish; )

1 sachet

Seasoning Blend

Tomato

Cucumber

1 packet

Lentils

1 packet

Plant-Based Basil Pesto

(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)

1 packet

Mixed Salad Leaves

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine)

Nutrition Values

Calories568 kcal

Energy (kJ)2380 kJ

Fat26.9 g

of which saturates3.4 g

Carbohydrate26.2 g

of which sugars4.9 g

Dietary Fibre11.4 g

Protein50.3 g

Sodium1210 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

Cooking Steps

Remove smooth dory fillets from packaging and pat dry with paper towel.
In a large frying pan, heat a drizzle of olive oil over medium-high heat.
When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side.
In the last minute of cook time, sprinkle over lemon pepper seasoning, gently turning fish to coat.

TIP: White fish is cooked through when the centre turns from translucent to white.
TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

Meanwhile, slice tomato into thin wedges.
Roughly chop cucumber.
Drain and rinse lentils.

In a large bowl, combine basil pesto with a drizzle of olive oil and vinegar. Add mixed salad leaves, drained lentils, tomato and cucumber. Toss to coat and season to taste.