What are the main ingredients in Hake & Carrot Beetroot Slaw?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Hake & Carrot Beetroot Slaw?

Calories: 455, Carbs: 51 grams, Fat: grams, Protein: 35.9 grams, Sugar: 22.5 grams, Salt: 901 grams

How do I prepare Hake & Carrot Beetroot Slaw?

SENSATIONAL SEAFOOD DINNER: Plate up the dressed beetroot & carrot salad. Scatter over the toasted seeds and garnish with the remaining coriander. Dollop over the coriander yoghurt. Side with the golden hake. HEAVENLY HAKE: Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final 1-2 minutes, add the NOMU rub. Remove from the pan and season. SWEET, SPICY SALAD: In a salad bowl, toss together the crispy kale, the roasted beetroot, the carrot matchsticks, the pomegranate gems, the chopped sultanas, and the remaining spiced citrus dressing. CITRUS DRESSING: In a bowl, combine the citrus dressing, the spice mix, 40ml of olive oil, and seasoning. In a separate bowl, mix together ¼ of the spiced citrus dressing, the yoghurt, ½ the chopped coriander, and seasoning. TOASTED SEEDS: Place the seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. ROASTED BEET & KALE: Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and coated. In the final 10 minutes, remove the beetroot from the oven and scatter over the kale. Roast for the remaining time until crispy.

What should be prepared from my kitchen to make Hake & Carrot Beetroot Slaw?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Hake & Carrot Beetroot Slaw

Citrus and spice are in the culinary spotlight with this recipe, Chef! This delicious duo elevates pan-seared hake fillet with dollops of spiced citrus dressing-infused yoghurt with herbaceous coriander, together with a serving of oven-roasted kale & earthy beetroot coated in lime & orange juice. Finished with toasted seeds.

Hake & Carrot Beetroot Slaw

with fresh coriander & a citrus dressing

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Beetroot
Carrot
Citrus Dressing
Citrus Juice
Dried Pomegranate Gems
Fish
Fresh Coriander
Golden Sultanas
Kale
Line-caught Hake Fillet
Line-caught Hake Fillets
Low Fat Plain Yoghurt
NOMU Seafood Rub
Seed Mix
Spice Mix

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

ROASTED BEET & KALE
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and coated. In the final 10 minutes, remove the beetroot from the oven and scatter over the kale. Roast for the remaining time until crispy.
TOASTED SEEDS
Place the seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CITRUS DRESSING
In a bowl, combine the citrus dressing, the spice mix, 20ml of olive oil, and seasoning. In a separate bowl, mix together ¼ of the spiced citrus dressing, the yoghurt, ½ the chopped coriander, and seasoning.
SWEET, SPICY SALAD
In a salad bowl, toss together the crispy kale, the roasted beetroot, the carrot matchsticks, the pomegranate gems, the chopped sultanas, and the remaining spiced citrus dressing.
HEAVENLY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final 1-2 minutes, add the NOMU rub. Remove from the pan and season.
SENSATIONAL SEAFOOD DINNER
Plate up the dressed beetroot & carrot salad. Scatter over the toasted seeds and garnish with the remaining coriander. Dollop over the coriander yoghurt. Side with the golden hake.

Beetroot - 200g
Kale - 100g
Seed Mix - 10g
Citrus Juice - 60ml
Spice Mix - 5ml
Low Fat Plain Yoghurt - 40ml
Fresh Coriander - 3g
Carrot - 120g
Dried Pomegranate Gems - 5g
Golden Sultanas - 10g
Line-caught Hake Fillet - 1
NOMU Seafood Rub - 7,5ml

Download the Recipe

Serves 2

ROASTED BEET & KALE
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and coated. In the final 10 minutes, remove the beetroot from the oven and scatter over the kale. Roast for the remaining time until crispy.
TOASTED SEEDS
Place the seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CITRUS DRESSING
In a bowl, combine the citrus dressing, the spice mix, 40ml of olive oil, and seasoning. In a separate bowl, mix together ¼ of the spiced citrus dressing, the yoghurt, ½ the chopped coriander, and seasoning.
SWEET, SPICY SALAD
In a salad bowl, toss together the crispy kale, the roasted beetroot, the carrot matchsticks, the pomegranate gems, the chopped sultanas, and the remaining spiced citrus dressing.
HEAVENLY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final 1-2 minutes, add the NOMU rub. Remove from the pan and season.
SENSATIONAL SEAFOOD DINNER
Plate up the dressed beetroot & carrot salad. Scatter over the toasted seeds and garnish with the remaining coriander. Dollop over the coriander yoghurt. Side with the golden hake.

Beetroot - 400g
Kale - 00g
Seed Mix - 20g
Citrus Juice - 120ml
Spice Mix - 10ml
Low Fat Plain Yoghurt - 80ml
Fresh Coriander - 5g
Carrot - 240g
Dried Pomegranate Gems - 10g
Golden Sultanas - 20g
Line-caught Hake Fillets - 2
NOMU Seafood Rub - 15ml

Download the Recipe

Serves 3

ROASTED BEET & KALE
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and coated. In the final 10 minutes, remove the beetroot from the oven and scatter over the kale. Roast for the remaining time until crispy.
TOASTED SEEDS
Place the seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CITRUS DRESSING
In a bowl, combine the citrus dressing, the spice mix, 60ml of olive oil, and seasoning. In a separate bowl, mix together ¼ of the spiced citrus dressing, the yoghurt, ½ the chopped coriander, and seasoning.
SWEET, SPICY SALAD
In a salad bowl, toss together the crispy kale, the roasted beetroot, the carrot matchsticks, the pomegranate gems, the chopped sultanas, and the remaining spiced citrus dressing.
HEAVENLY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final 1-2 minutes, add the NOMU rub. Remove from the pan and season.
SENSATIONAL SEAFOOD DINNER
Plate up the dressed beetroot & carrot salad. Scatter over the toasted seeds and garnish with the remaining coriander. Dollop over the coriander yoghurt. Side with the golden hake.

Beetroot - 600g
Kale - 300g
Seed Mix - 30g
Citrus Dressing - 180ml
Spice Mix - 15ml
Low Fat Plain Yoghurt - 125ml
Fresh Coriander - 8g
Carrot - 360g
Dried Pomegranate Gems - 15g
Golden Sultanas - 30g
Line-caught Hake Fillets - 3
NOMU Seafood Rub - 22,5ml

Download the Recipe

Serves 4

ROASTED BEET & KALE
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, massage until softened and coated. In the final 10 minutes, remove the beetroot from the oven and scatter over the kale. Roast for the remaining time until crispy.
TOASTED SEEDS
Place the seed mix in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CITRUS DRESSING
In a bowl, combine the citrus dressing, the spice mix, 80ml of olive oil, and seasoning. In a separate bowl, mix together ¼ of the spiced citrus dressing, the yoghurt, ½ the chopped coriander, and seasoning.
SWEET, SPICY SALAD
In a salad bowl, toss together the crispy kale, the roasted beetroot, the carrot matchsticks, the pomegranate gems, the chopped sultanas, and the remaining spiced citrus dressing.
HEAVENLY HAKE
Return the pan to medium heat with a drizzle of oil and a knob of butter. Pat the hake dry with paper towel. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. In the final 1-2 minutes, add the NOMU rub. Remove from the pan and season.
SENSATIONAL SEAFOOD DINNER
Plate up the dressed beetroot & carrot salad. Scatter over the toasted seeds and garnish with the remaining coriander. Dollop over the coriander yoghurt. Side with the golden hake.