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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Hake Goujons & Roasted Beets?
The preparation time for Hake Goujons & Roasted Beets with a yoghurt-dill dressing is between 30 and 45 minutes.
What is the total time required to make Hake Goujons & Roasted Beets with a yoghurt-dill dressing?
The total time required to make Hake Goujons & Roasted Beets with a yoghurt-dill dressing is between 40 and 55 minutes.
How many servings does Hake Goujons & Roasted Beets provide?
4 servings
What are the main ingredients in Hake Goujons & Roasted Beets?
Beetroot, Couscous, Fresh Dill, Green Leaves, Line-caught Hake Goujons, Low Fat Plain Yoghurt, Onion, Onions
What is the nutritional information of Hake Goujons & Roasted Beets?
Calories: 691, Carbs: 89 grams, Fat: grams, Protein: 29 grams, Sugar: 12.9 grams, Salt: 635 grams
How do I prepare Hake Goujons & Roasted Beets?
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). 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. YUM FOR MY TUM: Plate up the roast veg salad, top with the goujons, and drizzle over the yoghurt-dill dressing. 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. 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.
What should be prepared from my kitchen to make Hake Goujons & Roasted Beets?
Beetroot, Couscous, Fresh Dill, Green Leaves, Line-caught Hake Goujons, Low Fat Plain Yoghurt, Onion, Onions
How many calories does Hake Goujons & Roasted Beets have?
691 calories
How much fat content does Hake Goujons & Roasted Beets have?
grams
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