Categories
 5Mins Prep Time |
 20Mins Cook Time |
 BeginnerSkill Level |
people
Ingredients
- 1 pinch Black Pepper
- 1 head Broccoli finely chopped
- 1 tbsp olive oil
- 1 x Onion roughly chopped
- 1 pinch Salt
- 2 x SuperValu Beetroot Vacuum Pack
- 1 small SuperValu Carrot grated
- 2 x SuperValu Hake Fillets
- 1 handfull SuperValu Kale tough stalks removed
- 2 x SuperValu Parsnip cut into wedges
- 1 x SuperValu Pear sliced
For the dressing
- 1 tsp Cider Vinegar
- 1 tbsp Wholegrain Mustard
- 1 tsp SuperValu Extra Virgin Olive Oil
Cooking Instructions
- Preheat the oven to 180°C/gas mark 4.
- Place the beetroot, parsnips and onion in a roasting dish. Drizzle with the oil and roast in the oven for 20 minutes. Place the hake fillets on a separate baking tray, season with a pinch of salt and pepper and roast for 20 minutes.
- Meanwhile, cut the kale leaves into bite-sized pieces and place in a bowl with the grated carrot, sliced pear and finely chopped broccoli.
- Whisk all the dressing ingredients together, then pour over the vegetables in the bowl and lightly toss together. Add the roasted vegetables and toss again to combine.
- To serve, divide the salad between two plates and top each one with a hake fillet.