What are the main ingredients in Basa & Three Bean Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Basa & Three Bean Salad?

Calories: 550, Carbs: 35 grams, Fat: grams, Protein: 25.1 grams, Sugar: 9.8 grams, Salt: 1340 grams

How do I prepare Basa & Three Bean Salad?

GREEN BEANS: Place a pan over a medium-high heat with a drizzle of oil. When hot,fry the sliced green beans for 4-5 minutes until cooked and beginning to char. Season and remove from the pan on completion. THREE BEAN SALAD: In a salad bowl, whisk the vinegar, a drizzle of olive oil, the Dijon mustard, salt, and pepper. If the dressing is too strong for your liking, whisk in 1 to 2 tsp of a sweetener of choice. Add the drained kidney and butter beans, the charred green beans, the diced tomato, and ½ the chopped parsley. Toss until fully combined, cover and set aside to marinate in the fridge for at least 10 minutes. FISH GLORIOUS FISH!: Pat the basa dry with some paper towel and coat in the rub. Return the pan to a 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. Remove from the pan on completion. DRIZZLE & TOSS: Mix the pesto with oil in 5ml increments until drizzling consistency. Just before serving, toss the rinsed green leaves with the marinated bean salad. DIG IN!: Make a bed of the tasty three bean salad. Top with the flavourful fish and drizzle with the loosened pesto. Crumble over the drained feta and garnish with the remaining chopped parsley. Great work, Chef!

What should be prepared from my kitchen to make Basa & Three Bean Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Basa & Three Bean Salad

Healthy and full of flavour! Try our take on a classic three bean salad; kidney beans, butter beans and beautifully charred green beans make this dish sing! This amazing salad is the supporting act to the main event: a delicious basa fillet drizzled with basil pesto! You won’t regret adding this winner of a dish to your cart!

Basa & Three Bean Salad

with Danish-style feta, a pesto drizzle & fresh parsley

Hands on Time: 15 - 25 minutes

Overall Time: 20 - 30 minutes

Download the Recipe for 2

Ingredients:

Basa Fillet
Basa Fillets
Butter Beans
Danish-style Feta
Dijon Mustard
Fresh Parsley
Green Beans
Green Leaves
NOMU Seafood Rub
Pesto Princess Coriander & Chilli Pesto
Red Kidney Beans
Red Wine Vinegar
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

GREEN BEANS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced green beans for 3-4 minutes until cooked and beginning to char. Season and remove from the pan on completion.
THREE BEAN SALAD
In a salad bowl, whisk the vinegar, a drizzle of olive oil, the Dijon mustard, salt, and pepper. If the dressing is too strong for your liking, whisk in 1 to 2 tsp of a sweetener of choice. Add the drained kidney and butter beans, the charred green beans, the diced tomato, and ½ the chopped parsley. Toss until fully combined, cover and set aside to marinate in the fridge for at least 10 minutes.
FISH GLORIOUS FISH!
Pat the basa dry with some paper towel and coat in the rub. Return the pan to a 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. Remove from the pan on completion.
DRIZZLE & TOSS
Mix the pesto with oil in 5ml increments until drizzling consistency. Just before serving, toss the rinsed green leaves with the marinated bean salad.
DIG IN!
Make a bed of the tasty three bean salad. Top with the flavourful fish and drizzle with the loosened pesto. Crumble over the drained feta and garnish with the remaining chopped parsley. Great work, Chef!

Green Beans - 80g
Red Wine Vinegar - 10ml
Dijon Mustard - 5ml
Red Kidney Beans - 60g
Butter Beans - 60g
Tomato - 1
Fresh Parsley - 3g
Basa Fillet - 1
NOMU Seafood Rub - 10ml
Pesto Princess Coriander & Chilli Pesto - 10ml
Green Leaves - 20g
Danish-style Feta - 40g

Download the Recipe

Serves 2

GREEN BEANS
Place a pan over a medium-high heat with a drizzle of oil. When hot,fry the sliced green beans for 4-5 minutes until cooked and beginning to char. Season and remove from the pan on completion.
THREE BEAN SALAD
In a salad bowl, whisk the vinegar, a drizzle of olive oil, the Dijon mustard, salt, and pepper. If the dressing is too strong for your liking, whisk in 1 to 2 tsp of a sweetener of choice. Add the drained kidney and butter beans, the charred green beans, the diced tomato, and ½ the chopped parsley. Toss until fully combined, cover and set aside to marinate in the fridge for at least 10 minutes.
FISH GLORIOUS FISH!
Pat the basa dry with some paper towel and coat in the rub. Return the pan to a 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. Remove from the pan on completion.
DRIZZLE & TOSS
Mix the pesto with oil in 5ml increments until drizzling consistency. Just before serving, toss the rinsed green leaves with the marinated bean salad.
DIG IN!
Make a bed of the tasty three bean salad. Top with the flavourful fish and drizzle with the loosened pesto. Crumble over the drained feta and garnish with the remaining chopped parsley. Great work, Chef!

Green Beans - 160g
Red Wine Vinegar - 20ml
Dijon Mustard - 10ml
Red Kidney Beans - 120g
Butter Beans - 120g
Tomato - 1
Fresh Parsley - 5g
Basa Fillets - 2
NOMU Seafood Rub - 20ml
Pesto Princess Coriander & Chilli Pesto - 20ml
Green Leaves - 40g
Danish-style Feta - 80g

Download the Recipe

Serves 3

GREEN BEANS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced green beans for 5-6 minutes until cooked and beginning to char. Season and remove from the pan on completion.
THREE BEAN SALAD
In a salad bowl, whisk the vinegar, a drizzle of olive oil, the Dijon mustard, salt, and pepper. If the dressing is too strong for your liking, whisk in 1 to 2 tsp of a sweetener of choice. Add the drained kidney and butter beans, the charred green beans, the diced tomato, and ½ the chopped parsley. Toss until fully combined, cover and set aside to marinate in the fridge for at least 10 minutes.
FISH GLORIOUS FISH!
Pat the basa dry with some paper towel and coat in the rub. Return the pan to a 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. You may need to do this step in batches. Remove from the pan on completion.
DRIZZLE & TOSS
Mix the pesto with oil in 5ml increments until drizzling consistency. Just before serving, toss the rinsed green leaves with the marinated bean salad.
DIG IN!
Make a bed of the tasty three bean salad. Top with the flavourful fish and drizzle with the loosened pesto. Crumble over the drained feta and garnish with the remaining chopped parsley. Great work, Chef!

Green Beans - 240g
Red Wine Vinegar - 30ml
Dijon Mustard - 15ml
Red Kidney Beans - 180g
Butter Beans - 180g
Tomatoes - 2
Fresh Parsley - 8g
Basa Fillets - 3
NOMU Seafood Rub - 30ml
Pesto Princess Coriander & Chilli Pesto - 30ml
Green Leaves - 60g
Danish-style Feta - 160g

Download the Recipe

Serves 4

GREEN BEANS
Place a pan over a medium-high heat with a drizzle of oil. When hot, fry the sliced green beans for 5-6 minutes until cooked and beginning to char. Season and remove from the pan on completion.
THREE BEAN SALAD
In a salad bowl, whisk the vinegar, a drizzle of olive oil, the Dijon mustard, salt, and pepper. If the dressing is too strong for your liking, whisk in 1 to 2 tsp of a sweetener of choice. Add the drained kidney and butter beans, the charred green beans, the diced tomato, and ½ the chopped parsley. Toss until fully combined, cover and set aside to marinate in the fridge for at least 10 minutes.
FISH GLORIOUS FISH!
Pat the basa dry with some paper towel and coat in the rub. Return the pan to a 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. You may need to do this step in batches. Remove from the pan on completion.
DRIZZLE & TOSS
Mix the pesto with oil in 5ml increments until drizzling consistency. Just before serving, toss the rinsed green leaves with the marinated bean salad.
DIG IN!
Make a bed of the tasty three bean salad. Top with the flavourful fish and drizzle with the loosened pesto. Crumble over the drained feta and garnish with the remaining chopped parsley. Great work, Chef!