Serves
4
Prep Time
20 minutes
Cooking Time
30 minutes
Ingredients
- 2 cups cauliflower florets
- 2 cups diced sweet potato
- 400g can Edgell Chick Peas, drained
- 2 teaspoons Moroccan seasoning
- 2 tablespoons extra virgin olive oil
- 425g packet frozen I&J Beer Battered Hoki Portions
- 2 cups baby spinach & rocket leaves
- Vinaigrette dressing, for drizzling
- 2 tablespoons toasted pepita seeds
Chick Peas
Method
STEP 1Toss cauliflower, sweet potato and Edgell Chick Peas in seasoning and oil. Spread evenly on a baking paper lined tray and bake in a preheated oven at 220°C for 10 minutes.
STEP 2
Toss vegetables and return to oven. Arrange frozen I&J Fish on a separate baking paper lined tray and cook in the same oven for 16 minutes, turning fish halfway. Let vegetables cool for 5-10 minutes.
STEP 3
Toss cooled vegetable mix through spinach and rocket. Drizzle with vinaigrette and spoon onto plates. Top with cooked fish. Sprinkle with pepitas and serve.
Tips
This salad can be enjoyed hot or cold.