Ingredients for 4 portions
- 250g broccoli
- 100g courgette
- 1 shallot – finely diced
- 1 lemon – cut in 4
- 3 gherkins- cut in small pieces
- Sundried tomatoes 2 – diced
- 250g Cod steak
- ½ red pepper – cut in small pieces
- ½ green pepper – cut in small pieces
- ½ yellow pepper – cut in small pieces
- 1 Lettuce gem – cut in small pieces
- 2 fresh tomatoes – each cut in eight pieces
- 25g poppy seeds
- Olive oil
Wash and cut the courgette, gherkins, sundried tomato, tomato, lettuce, sweet peppers and place all of them in a large salad bowl.
Prepare the broccoli and fish as directed below.
Broccoli: if you buy 250g of broccoli, once floretted you might only obtain 100 to 150 g at the end. Do not throw way the stalks as you can use them on a soup the next day. Once the broccoli are floretted, put 200ml of water to boil with a bit of salt, then throw in the florets and immerse to blanch for literally 3 minutes. Then pour in a sieve and rise with really cold water to stop the softening of the vegetable. Set aside.
Cod steak: Rinse the fish and cut it in as many pieces as the number of portions you would like to serve.
Season the fish with salt and pepper, then, roll into poppy seeds. Heat 2 tablespoons of oil and fry the fish 2 minutes on each side. Also place the cut shallot in the frying pan with the fish to flavour it further.
Quarter the lemon.
Once the blanched broccoli are cool down add to the other vegetables in salad bowl, drizzle with some oil from the sundried tomato jar, one or 2 pinches of salt, toss so that there is sundried tomato and gherkin are well spread.
Serve the salad topped with the still warm fish and a quarter of lemon. There is no need for vinaigrette as the tanginess of the sundried tomato, gherkin and lemon will play that role.
These kind of salads can be very filling, but if you absolutely need to add to it, use some pitta bread or garlic bread… and a glass of something rose or white.
Ideal for mid-afternoon light lunches.