This hearty hake salad will satisfy your seafood craving while filling you up with lipsmacking freshness – from the crunchy salad leaves, cooling cucumber, plump peas & toasted sunflower seeds. Golden oven roasted potato perfectly complements the crispy-skin hake fillet, spiced with NOMU Seafood Rub. Let’s dive into this, Chef!
Tasty Hake Salad
Tasty Hake Salad
with potato & a UCOOK Honey Mustard Dressing
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Cucumber
- Fish
- Fresh Parsley
- Line-caught Hake Fillet/s
- Line-caught Hake Fillets
- NOMU Seafood Rub
- Peas
- Potato
- Salad Leaves
- Sunflower Seeds
- UCOOK Honey Mustard Dressing
From your kitchen:
- Cooking Spray
- Seasoning (salt & pepper)
- Water
- Paper Towel
BOIL POTATOES
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
FOR THE FRESHNESS
Boil the kettle. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
IT’S ALL ABOUT THE HAKE
Place a pan over medium heat and lightly spray with cooking spray. 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. During the final 30-60 seconds, spice with the NOMU rub. Remove from the pan and season.
SALAD PERFECTION
Make a bed of the salad leaves and the Cucumber. Scatter over the potato, the peas, the sunflower seeds, and top with the hake. Drizzle over the dressing and garnish with the parsley. Finish it off with a crack of black pepper. Dig in, Chef.
BOIL POTATOES
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
FOR THE FRESHNESS
Boil the kettle. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
IT’S ALL ABOUT THE HAKE
Place a pan over medium heat and lightly spray with cooking spray. 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. During the final 30-60 seconds, spice with the NOMU rub. Remove from the pan and season.
SALAD PERFECTION
Make a bed of the salad leaves and the Cucumber. Scatter over the potato, the peas, the sunflower seeds, and top with the hake. Drizzle over the dressing and garnish with the parsley. Finish it off with a crack of black pepper. Dig in, Chef.
BOIL POTATOES
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and cover.
FOR THE FRESHNESS
Boil the kettle. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
IT’S ALL ABOUT THE HAKE
Place a pan over medium heat and lightly spray with cooking spray. 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. During the final 30-60 seconds, spice with the NOMU rub. Remove from the pan and season.
SALAD PERFECTION
Make a bed of the salad leaves and the Cucumber. Scatter over the potato, the peas, the sunflower seeds, and top with the hake. Drizzle over the dressing and garnish with the parsley. Finish it off with a crack of black pepper. Dig in, Chef.
BOIL POTATOES
Place the Potato in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and cover.
FOR THE FRESHNESS
Boil the kettle. Submerge the Peas in boiling water until plump and heated through, 2-3 minutes. Drain and set aside.
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
IT’S ALL ABOUT THE HAKE
Place a pan over medium heat and lightly spray with cooking spray. 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. During the final 30-60 seconds, spice with the NOMU rub. Remove from the pan and season.
SALAD PERFECTION
Make a bed of the salad leaves and the Cucumber. Scatter over the potato, the peas, the sunflower seeds, and top with the hake. Drizzle over the dressing and garnish with the parsley. Finish it off with a crack of black pepper. Dig in, Chef.
Frequently Asked Questions
What is the preparation time for Tasty Hake Salad?
The preparation time for Tasty Hake Salad with potato & a UCOOK Honey Mustard Dressing is between 20 and 40 minutes.
What is the total time required to make Tasty Hake Salad with potato & a UCOOK Honey Mustard Dressing?
The total time required to make Tasty Hake Salad with potato & a UCOOK Honey Mustard Dressing is between 30 and 55 minutes.
How many servings does Tasty Hake Salad provide?
4 servings
What are the main ingredients in Tasty Hake Salad?
Cucumber, Fish, Fresh Parsley, Line-caught Hake Fillet/s, Line-caught Hake Fillets, NOMU Seafood Rub, Peas, Potato, Salad Leaves, Sunflower Seeds, UCOOK Honey Mustard Dressing
What is the nutritional information of Tasty Hake Salad?
Calories: 484, Carbs: 54 grams, Fat: grams, Protein: 34 grams, Sugar: 13 grams, Salt: 744.8 grams
How do I prepare Tasty Hake Salad?
SALAD PERFECTION: Make a bed of the salad leaves and the cucumber. Scatter over the potato, the peas, the sunflower seeds, and top with the hake. Drizzle over the dressing and garnish with the parsley. Finish it off with a crack of black pepper. Dig in, Chef. IT’S ALL ABOUT THE HAKE: Place a pan over medium heat and lightly spray with cooking spray. 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. During the final 30-60 seconds, spice with the NOMU rub. Remove from the pan and season. SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. FOR THE FRESHNESS: Boil the kettle. Submerge the peas in boiling water until plump and heated through, 2-3 minutes. Drain and set aside. BOIL POTATOES: Place the potato in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
What should be prepared from my kitchen to make Tasty Hake Salad?
Cucumber, Fish, Fresh Parsley, Line-caught Hake Fillet/s, Line-caught Hake Fillets, NOMU Seafood Rub, Peas, Potato, Salad Leaves, Sunflower Seeds, UCOOK Honey Mustard Dressing
How many calories does Tasty Hake Salad have?
484 calories
How much fat content does Tasty Hake Salad have?
grams
Woolies Products in this dish
