Name: Cajun fish salad with Asian greens
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 tablespoon cajun spice mix; 1/2 teaspoon sea salt flakes; 2 x 200 gram firm white fish fillets; cooking-oil spray; 2 lebanese cucumbers, seeded, thinly sliced; 150 gram sugar snap peas, trimmed, halved lengthways; 100 gram baby asian greens; 1 cup loosely packed fresh coriander leaves; 1/2 cup loosely packed fresh mint leaves; 1 green onion, thinly sliced; yogurt dressing; 1/2 cup (140 grams) natural yoghurt; 2 tablespoon lemon juice

Ingredients

1 tablespoon cajun spice mix

1/2 teaspoon sea salt flakes

2 x 200 gram firm white fish fillets

cooking-oil spray

2 lebanese cucumbers, seeded, thinly sliced

150 gram sugar snap peas, trimmed, halved lengthways

100 gram baby asian greens

1 cup loosely packed fresh coriander leaves

1/2 cup loosely packed fresh mint leaves

1 green onion, thinly sliced

yogurt dressing

1/2 cup (140 grams) natural yoghurt

2 tablespoon lemon juice

Method

1.Combine spice and salt in medium shallow bowl, add fish; coat in spice mixture.

2.Spray heated medium frying pan with cooking-oil spray 1 second; cook fish, over medium heat, about 5 minutes each side or until cooked through. Cover; stand 5 minutes. Using two forks, flake fish into chunks.

3.Make yoghurt dressing: in a small bowl, combine ingredients for yoghurt dressing.

4.In a large bowl, toss cucumber, peas, Asian greens, herbs and onion gently to combine. Serve salad topped with flaked fish; drizzle with dressing.

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Ingredients

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