Page 20 - Fresh Magazine

a tasty catch
Pictured Opposite

Ray wings with broccoli,
sun-dried tomato pesto and
toasted almonds
SERVES 4

50g flaked almonds FOR THE SUN-DRIED
50ml vegetable oil TOMATO PESTO
500g ray wings 100g sun-dried tomatoes in oil,
1 teaspoon fine sea salt drained
1 teaspoon ground white 1 bunch of fresh basil
pepper 1 garlic clove
2 heads of broccoli, broken salt and pepper
Poached salmon with rocket
into florets 1 lemon, juice only
2 tbsp olive oil

Preheat the grill to high. Place boil. Add the broccoli florets and
the flaked almonds on a baking cook for 5 to 6 minutes.
tray and toast under the grill Place the sun-dried tomatoes,
for 2 to 3 minutes. Tip out onto basil, garlic and some salt and
a plate and set aside. pepper in a food processor. Blitz
Warm the vegetable oil in a for 2 minutes, then add the
large frying pan set over a lemon juice and oil and blend
medium heat. Season the ray again. Transfer to a bowl.
wings with salt and pepper, To serve, place the ray wings
then add to the pan and cook on a plate, spoon over some
for 6 to 8 minutes on each side, of the sun-dried tomato pesto
until cooked through. and scatter over the toasted
Fill a medium saucepan with almonds. Serve the broccoli
salted water and bring to the florets on the side.
Gluten free

Quick TIP
Baked sweet potato fries from the in-store
freezer will go nicely with this too.

Poached salmon with rocket, Pictured Opposite
chickpeas, pomegranate
and citrus dressing Baked monkfish with cherry
SERVES 4 tomatoes, red onion, oregano,
lemon and olive oil

1 lemon, cut in half 1 pomegranate, seeds only SERVES 4
salt and pepper 1 orange, juice only
250g salmon fillets 1 lime, juice only 1 medium courgette, sliced 2 tablespoons fresh oregano
1 x 400g tin of chickpeas, drained 50ml olive oil 1 red onion, sliced salt and pepper
and rinsed 100g rocket
100g cherry tomatoes 500g monkfish, skinned and boned
2 lemons penne pasta, to serve, optional
Bring a small saucepan of water to juice, lime juice and the juice of the 75ml olive oil black olives, to serve, optional
the boil. Add half a lemon and a remaining lemon. Mix in the olive
pinch of salt and pepper. Place the oil and season with salt and pepper. Preheat the oven to 200°C/gas oil and oregano. Season with salt
salmon in boiling water, then reduce Flake the cooled salmon into the mark 6. and pepper and mix well.
the heat and gently poach for 8 to bowl and toss gently to combine.
10 minutes, until cooked through. To serve, place a handful of rocket Place the courgette, red onion Place the ingredients on a large
Transfer the fish to a plate and allow leaves on each plate, then top with and cherry tomatoes in a bowl. baking tray, top with the monkfish
to cool. the salmon and chickpea salad. Slice one of the lemons and and bake for 20 minutes. Serve with
juice the other one, then add to
penne pasta and scatter with halved
Place the chickpeas in a large bowl. the bowl along with the olive black olives if you like.
Add the pomegranate seeds, orange
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