Simple, yet very tasty with a mediterranean twist! :)
Whilst pre-heating the oven at around 150 degrees (for fan-forced), begin to prepare the salad.
Bring to boil about 1/2 a cup of water in small saucepan, for cous cous (instructions for cous cous usually on packet). Once cooked, put aside & stir occasionaly.
Place fish fillets separately, on slice of aluminium foil (about 3 times the width of the fillet) & curve in at edges before drizzling the fillet with a dash of white wine & lime juice.
Cut garlic clove into tiny portions, then sprinkle evenly onto fish.
Add a dash of olive oil, then fold in all edges of foil to make an enclosed package with little air escape.
Place in oven on tray & steam until cooked (about 5-10mins)
Cut roma tomato in long thin portions (about 8 per half)
Slice mushrooms in medium thickness
Slice spanish onion in thin rounds
Slice each olive in half
Trow in pine nuts
Add ingredients to bowl of mixed salad leaves, drizzle lightly with olive oil & balsamic vinegar (separately), then toss lightly using both hands.
Crumble 4x1cm cubes of fetta onto salad, then cous-cous & toss lightly again
(drizzle more oil & balsamic if needed)
Serve with a dallop of tzatziki on the side!
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