Seafood doesn’t just belong on a Summer menu, Chef! Filling, hearty, and satisfying, this hake recipe features an oven-roasted beetroot & onion salad, with couscous and fresh greens. This is topped with crispy hake goujons and finished with a yoghurt-dill dressing.
Hake Goujons & Roasted Beets
Hake Goujons & Roasted Beets
with a yoghurt-dill dressing
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot
- Couscous
- Fresh Dill
- Green Leaves
- Line-caught Hake Goujons
- Low Fat Plain Yoghurt
- Onion
- Onions
From your kitchen:
- Oil (cooking, olive & coconut)
- Salt & Pepper
- Water
- Paper Towel
TURN UP THE BEET
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BEGIN WITH THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
GO-GO-GOUJONS!
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season and set aside.
ON TO THE SALAD
In a bowl, combine the couscous, the roasted veggies, the rinsed green leaves, a drizzle of olive oil, and seasoning. To a separate bowl, add the yoghurt, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency and season.
YUM FOR MY TUM
Plate up the roast veg salad, top with the goujons, and drizzle over the yoghurt-dill dressing.
Beetroot - 150g
Onion - 1
Couscous - 75ml
Line-caught Hake Goujons - 1 pack
Green Leaves - 20g
Low Fat Plain Yoghurt - 30ml
Fresh Dill - 3g
TURN UP THE BEET
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
BEGIN WITH THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
GO-GO-GOUJONS!
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season and set aside.
ON TO THE SALAD
In a bowl, combine the cooked bulgur, the roasted veggies, the rinsed green leaves, a drizzle of olive oil, and seasoning. To a separate bowl, add the yoghurt, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency and season.
YUM FOR MY TUM
Plate up the roast veg salad, top with the goujons, and drizzle over the yoghurt-dill dressing.
Beetroot - 300g
Onion - 1
Couscous - 150ml
Line-caught Hake Goujons - 2 packs
Green Leaves - 40g
Low Fat Plain Yoghurt - 60ml
Fresh Dill - 5g
TURN UP THE BEET
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
BEGIN WITH THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
GO-GO-GOUJONS!
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season and set aside.
ON TO THE SALAD
In a bowl, combine the couscous, the roasted veggies, the rinsed green leaves, a drizzle of olive oil, and seasoning. To a separate bowl, add the yoghurt, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency and season.
YUM FOR MY TUM
Plate up the roast veg salad, top with the goujons, and drizzle over the yoghurt-dill dressing.
Beetroot - 450g
Onions - 2
Couscous - 225ml
Line-caught Hake Goujons - 3 packs
Green Leaves - 60g
Low Fat Plain Yoghurt - 90ml
Fresh Dill - 8g
TURN UP THE BEET
Preheat the oven to 200°C. Spread the beetroot pieces and the onion wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
BEGIN WITH THE COUSCOUS
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
GO-GO-GOUJONS!
Place a pan over medium heat with enough oil to cover the base. When hot, fry the goujons until golden and crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel. Season and set aside.
ON TO THE SALAD
In a bowl, combine the couscous, the roasted veggies, the rinsed green leaves, a drizzle of olive oil, and seasoning. To a separate bowl, add the yoghurt, ½ the chopped dill, and seasoning. Loosen with water in 5ml increments until drizzling consistency and season.
YUM FOR MY TUM
Plate up the roast veg salad, top with the goujons, and drizzle over the yoghurt-dill dressing.
Beetroot - 600g
Onions - 2
Couscous - 300ml
Line-caught Hake Goujons - 4 packs
Green Leaves - 80g
Low Fat Plain Yoghurt - 125ml
Fresh Dill - 10g
Woolies Products in this dish
