'Fish' Fingers with Ravigote-Dressed Salad
with baby potatoes & chive mayonnaise- Mosterd
- Ei
- Tarwe
- Gluten
- Selderij
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
- Gerst
- Gluten
- Haver
- Mosterd
- Soja
- Macadamianoten
- Amandelnoten
- Paranoten
- Hazelnoten
- Walnoten
- Pistachenoten
- Cashewnoten
- Pecannoten
Compared to other cucumber varieties, Persian cucumbers have a thinner skin, are shorter, nearly seedless and extra crisp. Their flavour is mild and slightly sweet.
Ingredients
200 g
Pre-cooked halved baby potatoes [skin-on]
25 g
Radicchio & romaine
100 g
Slaw mix
½ piece
Apple
½ piece
Persian cucumber
20 g
Ravigote sauce
(Contains: Mosterd, Ei)
¼ sachet(s)
Dried thyme
2.5 g
Fresh chives
(May be present: Selderij)
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
3 piece
Plant-based fish fingers
(Contains: Tarwe, Gluten May be present: Gerst, Gluten, Haver, Mosterd, Soja)
5 g
Sunflower seeds
(May be present: Pinda's, Noten, Sesamzaad, Macadamianoten, Amandelnoten, Paranoten, Hazelnoten, Walnoten, Pistachenoten, Cashewnoten, Pecannoten)
Not included in your delivery
½ tablespoon
Extra virgin olive oil
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] mayonnaise
½ teaspoon
Mustard
½ tablespoon
White wine vinegar
½ teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the baby potatoes for 9 minutes, covered, then remove the lid.
- Season with salt and pepper, then add the thyme and fry for 5 more minutes.
Did you know... potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the 'fish' fingers for 3 minutes per side until golden-brown.
- Core and slice the apple.
- Slice the cucumber into crescents.
- In a salad bowl, combine the ravigote sauce with the extra virgin olive oil, the mustard and the sugar. Season to taste with salt and pepper.
- Finely chop the chives or use scissors if preferred.
- In a small bowl, combine the mayonnaise with the chives and the white wine vinegar. Season to taste with salt and pepper.
- Transfer the lettuce, the slaw mix, the pumpkin seeds, the sunflower seeds, the cucumber and the apple to the salad bowl.
- Toss well to combine with the dressing.
- Serve the baby potatoes on plates with everything else alongside.
- Serve the chive mayo on the side.
