Sally's mint, cucumber and cod salad
Serve this gorgeous, gluten-free, fresh salad with a small helping of new potatoes and a mixed salad.
Serves 4
Ingredients
1/2 kg fresh cod fillet, cut from the thick end, skin removed and cut into four piecesJuice of lemonCucumber, washed and dicedSmall iceberg lettuce, washed and shreddedA small handful mint leaves, freshly choppedA small handful of parsley, freshly choppedFreshly ground black pepper, to taste
For the French dressing
6 tbsp light olive oil 2 tbsp white wine vinegarFreshly ground black pepper, to taste1 tsp wholegrain mustard1 tsp soft dark brown sugar
For the garnish
25–50g cooked, peeled prawnsLemon wedges sprigs of mintGreen salad, to serve
Method
Drizzle the fish with the lemon juice. Place in a large pan with a little water and a tight-fitting lid and poach over a medium heat until just cooked (the flakes will look milky white and fall apart easily when the fish is cooked). Remove the fish from the pan and leave to cool.
Mix together the diced cucumber, shredded lettuce, chopped mint and parsley in a large salad bowl
Remove any bones from the fish and gently flake the flesh, then add it to the salad
Mix all the French dressing ingredients together in a bowl and pour over the salad, taking care not to break up the fish flakes too much. Pile the mixture into four individual dishes and season with black pepper. Decorate with prawns, lemon wedges and sprigs of mint.