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A light and easy meal with a spicy edge, perfect for the family.
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Customer Rating:
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Preparation time: 15 minutes
Grilling time: 4 minutes one side, 1 minute the next
Serves: 4 to 6 people, light entree
Chilli Dressing
100gm chilli jam
3 tbsp white balsamic vinegar
3 tbsp Extra V Olive oil
1/3 cup chopped basil
Sea-salt & pepper
Process in blender until smooth then season to taste.
Salad
1 pack The Herdsman Bocconcini & spinach salad
500gm fresh white fish
2 TBL Red Cajun seasoning
Grape seed oil (for cooking the fish in
1 pkt Turkish flat bread
50 gm Parmesan cheese for sprinkling over the top
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Use an outdoor BBQ fired up on medium heat. Meanwhile open the pack of mixed salad and place in a large mixing bowl for tossing. Pat dry the whole fillet. Dust the skin side of the fish with spice mixture. Spread a little grape seed oil on top of the spiced fish. Using the hottest section of the BBQ spice side down first for 4 minutes without turning then after the 4th minute flip over and do the other side for 1 minute. Rest cooked fish for 5 minutes before shredding. Toss in half of the dressing through the salad then shredded fish and Parmesan cheese toss well. Place the greens on a large platter top with fish and the rest of the dressing. Serve with grilled Turkish flat bread.
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