Golden pan-fried basa is sided with a simple yet divine loaded lentil salad. No need to bust out all the pots and pans for this minty moment – it’s ready in no time!
Basa & Loaded Lentil Salad
Basa & Loaded Lentil Salad
with fresh mint, Danish-style feta & green leaves
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Basa Fillet
- Basa Fillets
- Cucumber
- Danish-style Feta
- Dijon Mustard
- Fresh Mint
- Green Leaves
- Low Fat Plain Yoghurt
- Red Onion
- Red Wine Vinegar
- Spice & All Things Nice Cape Bay Seasoning
- Tinned Lentils
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
- Sugar/Sweetener/Honey
MUSTARD-LEMON DRESSING
In a small bowl, combine the mustard, the vinegar, seasoning, 10ml of olive oil, and 5ml of a sweetener. Set aside. Loosen the yoghurt with a splash of water and season to taste. Set aside.
SALAD ASSEMBLY
In a bowl, combine the drained lentils, the tomato wedges, the sliced onion, the rinsed green leaves, ½ the picked mint, and the Cucumber half-moons. Crumble in the drained feta and add the mustard-vinegar dressing. Toss until fully coated.
BASA PARTY
Pat the basa dry with paper towel and coat in the Cape Bay Seasoning (to taste) and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden.
TIME TO DINE!
Plate up the loaded lentil salad. Side with the basa drizzled with the loosened yoghurt. Sprinkle over the remaining mint. Tuck in, Chef!
MUSTARD-LEMON DRESSING
In a small bowl, combine the mustard, the vinegar, seasoning, 20ml of olive oil, and 10ml of a sweetener Set aside. Loosen the yoghurt with a splash of water and season to taste. Set aside.
SALAD ASSEMBLY
In a bowl, combine the drained lentils, the tomato wedges, the sliced onion, the rinsed green leaves, ½ the picked mint, and the Cucumber half-moons. Crumble in the drained feta and add the mustard-vinegar dressing. Toss until fully coated.
BASA PARTY
Pat the basa dry with paper towel and coat in the Cape Bay Seasoning (to taste) and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden.
TIME TO DINE!
Plate up the loaded lentil salad. Side with the basa drizzled with the loosened yoghurt. Sprinkle over the remaining mint. Tuck in, Chef!
MUSTARD-LEMON DRESSING
In a small bowl, combine the mustard, the vinegar, seasoning, 30ml of olive oil, and 15ml of a sweetener. Set aside. Loosen the yoghurt with a splash of water and season to taste. Set aside.
SALAD ASSEMBLY
In a bowl, combine the drained lentils, the tomato wedges, the sliced onion, the rinsed green leaves, ½ the picked mint, and the Cucumber half-moons. Crumble in the drained feta and add the mustard-vinegar dressing. Toss until fully coated.
BASA PARTY
Pat the basa dry with paper towel and coat in the Cape Bay Seasoning (to taste) and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden.
TIME TO DINE!
Plate up the loaded lentil salad. Side with the basa drizzled with the loosened yoghurt. Sprinkle over the remaining mint. Tuck in, Chef!
MUSTARD-LEMON DRESSING
In a small bowl, combine the mustard, the vinegar, seasoning, 40ml of olive oil, and 20ml of a sweetener. Set aside. Loosen the yoghurt with a splash of water and season to taste. Set aside.
SALAD ASSEMBLY
In a bowl, combine the drained lentils, the tomato wedges, the sliced onion, the rinsed green leaves, ½ the picked mint, and the Cucumber half-moons. Crumble in the drained feta and add the mustard-vinegar dressing. Toss until fully coated.
BASA PARTY
Pat the basa dry with paper towel and coat in the Cape Bay Seasoning (to taste) and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden.
TIME TO DINE!
Plate up the loaded lentil salad. Side with the basa drizzled with the loosened yoghurt. Sprinkle over the remaining mint. Tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Basa & Loaded Lentil Salad?
The preparation time for Basa & Loaded Lentil Salad with fresh mint, Danish-style feta & green leaves is between 10 and 25 minutes.
What is the total time required to make Basa & Loaded Lentil Salad with fresh mint, Danish-style feta & green leaves?
The total time required to make Basa & Loaded Lentil Salad with fresh mint, Danish-style feta & green leaves is between 25 and 35 minutes.
How many servings does Basa & Loaded Lentil Salad provide?
4 servings
What are the main ingredients in Basa & Loaded Lentil Salad?
Basa Fillet, Basa Fillets, Cucumber, Danish-style Feta, Dijon Mustard, Fresh Mint, Green Leaves, Low Fat Plain Yoghurt, Red Onion, Red Wine Vinegar, Spice & All Things Nice Cape Bay Seasoning, Tinned Lentils, Tomato, Tomatoes
What is the nutritional information of Basa & Loaded Lentil Salad?
Calories: 622, Carbs: 68 grams, Fat: grams, Protein: 61.2 grams, Sugar: 12.8 grams, Salt: 642 grams
How do I prepare Basa & Loaded Lentil Salad?
MUSTARD-LEMON DRESSING: In a small bowl, combine the mustard, the vinegar, seasoning, 20ml of olive oil, and 10ml of a sweetener Set aside. Loosen the yoghurt with a splash of water and season to taste. Set aside. SALAD ASSEMBLY: In a bowl, combine the drained lentils, the tomato wedges, the sliced onion, the rinsed green leaves, ½ the picked mint, and the cucumber half-moons. Crumble in the drained feta and add the mustard-vinegar dressing. Toss until fully coated. BASA PARTY: Pat the basa dry with paper towel and coat in the Cape Bay Seasoning (to taste) and season. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the fish for 2-3 minutes on each side until cooked through and golden. TIME TO DINE!: Plate up the loaded lentil salad. Side with the basa drizzled with the loosened yoghurt. Sprinkle over the remaining mint. Tuck in, Chef!
What should be prepared from my kitchen to make Basa & Loaded Lentil Salad?
Basa Fillet, Basa Fillets, Cucumber, Danish-style Feta, Dijon Mustard, Fresh Mint, Green Leaves, Low Fat Plain Yoghurt, Red Onion, Red Wine Vinegar, Spice & All Things Nice Cape Bay Seasoning, Tinned Lentils, Tomato, Tomatoes
How many calories does Basa & Loaded Lentil Salad have?
622 calories
How much fat content does Basa & Loaded Lentil Salad have?
grams
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