Double Herby White Fish & Pesto Lentil Salad
with Cucumber & Tomato
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
560 g
Smooth Dory Fillets
1 sachet
Tomato & Herb Seasoning
1
Tomato
1
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
Utensils
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.
- Divide pesto lentil salad between bowls. Top with zesty dory. Enjoy!
