Pan-fried hake coated with smoked paprika, served with an ancient grain, crispy chickpea, caramelised onion wedge, and kale salad. Finished off with a zesty yoghurt dressing. It’s the simple things in life!
Smoky Hake & Chickpea Salad
Smoky Hake & Chickpea Salad
with crispy kale & ancient grains
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Ancient Grain Mix
- Chickpeas
- Coconut Yoghurt
- Fish
- Fresh Chilli
- Fresh Chillies
- Garlic Clove
- Garlic Cloves
- Kale
- Lemon
- Lemons
- Line-caught Hake Fillets
- Onion
- Smoked Paprika
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
- Paper Towel
- Sugar/Sweetener/Honey
EASY CHICKPEA-SY
Preheat the oven to 200°C. Place the drained chickpeas and the onion wedges on a roasting tray. Coat in oil and some seasoning. Roast in the hot oven for 20-25 minutes, shifting halfway. In a small bowl, add the yoghurt, lemon zest, 5ml of a sweetener of choice, and seasoning. Add water in 5ml increments until drizzling consistency. Set aside for serving.
BUBBLING GRAINS
Rinse the grain mix and place in a pot. Submerge in 200ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the grains are tender, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
CRISPY KALE
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. When the roast has 8-10 minutes remaining, scatter the kale over the tray of chickpeas and onions. Return to the oven and roast for the remaining time. On completion, the kale and chickpeas should be crispy and the onion caramelised.
SMOKY HAKE
When the roast has 5 minutes remaining, pat the hake dry with some paper towel and coat in the smoked paprika (to taste) and seasoning. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through. In the final 1-2 minutes, baste the hake with the grated garlic and a squeeze of lemon. Remove from the pan on completion, reserving the pan juices.
ALL TOGETHER NOW
Add ½ the roast chickpeas and veg to the cooked grains with a drizzle of olive oil and some seasoning. Toss until fully combined.
DINNER IS SERVED
Plate up the loaded salad. Scatter over the remaining roast veg and chickpeas and top with the smoky hake. Drizzle over the zesty yoghurt and garnish with a lemon wedge and the sliced chilli (to taste). Well done, Chef!
Chickpeas - 120g
Onion - 1
Coconut Yoghurt - 50ml
Lemon - 1
Ancient Grain Mix - 100ml
Kale - 50g
Line-caught Hake Fillets - 1
Smoked Paprika - 2,5ml
Garlic Clove - 1
Fresh Chilli - 1
EASY CHICKPEA-SY
Preheat the oven to 200°C. Place the drained chickpeas and the onion wedges on a roasting tray. Coat in oil and some seasoning. Roast in the hot oven for 20-25 minutes, shifting halfway. In a small bowl, add the yoghurt, lemon zest, 10ml of a sweetener of choice, and seasoning. Add water in 5ml increments until drizzling consistency. Set aside for serving.
BUBBLING GRAINS
Rinse the grain mix and place in a pot. Submerge in 400ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the grains are tender, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
CRISPY KALE
Place the shredded kale in a bowl with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. When the roast has 8-10 minutes remaining, scatter the kale over the tray of chickpeas and onions. Return to the oven and roast for the remaining time. On completion, the kale and chickpeas should be crispy and the onion caramelised.
SMOKY HAKE
When the roast has 5 minutes remaining, pat the hake dry with some paper towel and coat in the smoked paprika (to taste) and seasoning. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through. In the final 1-2 minutes, baste the hake with the grated garlic and a squeeze of lemon. Remove from the pan on completion, reserving the pan juices.
ALL TOGETHER NOW
Add ½ the roast chickpeas and veg to the cooked grains with a drizzle of olive oil and some seasoning. Toss until fully combined.
DINNER IS SERVED
Plate up the loaded salad. Scatter over the remaining roast veg and chickpeas and top with the smoky hake. Drizzle over the zesty yoghurt and garnish with a lemon wedge and the sliced chilli (to taste). Well done, Chef!
Chickpeas - 240g
Onion - 1
Coconut Yoghurt - 100ml
Lemon - 1
Ancient Grain Mix - 200ml
Kale - 100g
Line-caught Hake Fillets - 2
Smoked Paprika - 5ml
Garlic Cloves - 2
Fresh Chilli - 1
EASY CHICKPEA-SY
Preheat the oven to 200°C. Place the drained chickpeas and the onion wedges on a roasting tray. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes, shifting halfway. In a small bowl, add the yoghurt, lemon zest, 15ml of a sweetener of choice, and seasoning. Add water in 5ml increments until drizzling consistency. Set aside for serving.
BUBBLING GRAINS
Rinse the grain mix and place in a pot. Submerge in 600ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the grains are tender, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
CRISPY KALE
Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. When the roast has 10-12 minutes remaining, pop in the tray of kale to roast for the remaining roasting time. On completion, the kale and chickpeas should be crispy and the onion caramelised.
SMOKY HAKE
When the roast has 5 minutes remaining, pat the hake dry with some paper towel and coat in the smoked paprika (to taste) and seasoning. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through. In the final 1-2 minutes, baste the hake with the grated garlic and a squeeze of lemon. Remove from the pan on completion, reserving the pan juices.
ALL TOGETHER NOW
Add ½ the roast chickpeas and veg to the cooked grains with a drizzle of olive oil and some seasoning. Toss until fully combined.
DINNER IS SERVED
Plate up the loaded salad. Scatter over the remaining roast veg and chickpeas and top with the smoky hake. Drizzle over the zesty yoghurt and garnish with a lemon wedge and the sliced chilli (to taste). Well done, Chef!
Chickpeas - 360g
Onion - 1
Coconut Yoghurt - 150ml
Lemons - 2
Ancient Grain Mix - 300ml
Kale - 150g
Line-caught Hake Fillets - 3
Smoked Paprika - 7,5ml
Garlic Cloves - 3
Fresh Chillies - 2
EASY CHICKPEA-SY
Preheat the oven to 200°C. Place the drained chickpeas and the onion wedges on a roasting tray. Coat in oil and some seasoning. Roast in the hot oven for 30-35 minutes, shifting halfway. In a small bowl, add the yoghurt, lemon zest, 20ml of a sweetener of choice, and seasoning. Add water in 5ml increments until drizzling consistency. Set aside for serving.
BUBBLING GRAINS
Rinse the grain mix and place in a pot. Submerge in 800ml of salted water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the grains are tender, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow it to stand off the heat for at least 5 minutes.
CRISPY KALE
Place the shredded kale on a second roasting tray with a drizzle of oil and some seasoning. Using your hands, gently massage until softened and coated. When the roast has 10-12 minutes remaining, pop in the tray of kale to roast for the remaining roasting time. On completion, the kale and chickpeas should be crispy and the onion caramelised.
SMOKY HAKE
When the roast has 5 minutes remaining, pat the hake dry with some paper towel and coat in the smoked paprika (to taste) and seasoning. Place a pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the hake skin-side down for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through. In the final 1-2 minutes, baste the hake with the grated garlic and a squeeze of lemon. Remove from the pan on completion, reserving the pan juices.
ALL TOGETHER NOW
Add ½ the roast chickpeas and veg to the cooked grains with a drizzle of olive oil and some seasoning. Toss until fully combined.
DINNER IS SERVED
Plate up the loaded salad. Scatter over the remaining roast veg and chickpeas and top with the smoky hake. Drizzle over the zesty yoghurt and garnish with a lemon wedge and the sliced chilli (to taste). Well done, Chef!
Chickpeas - 480g
Onion - 1
Coconut Yoghurt - 200ml
Lemons - 2
Ancient Grain Mix - 400ml
Kale - 200g
Line-caught Hake Fillets - 4
Smoked Paprika - 10ml
Garlic Cloves - 4
Fresh Chillies - 2
Woolies Products in this dish
