Ingredients
- Guacamole 1 packet
- Black eyed beans 250g
- Honey 50g
- Pickled red cabbage 300g
- Blackened cajun seasoning 200g
- Cold pressed rapeseed oil 200ml
- Cod loins skinless and boneless 10 pieces
- Corn ribs 500g
- Baby spinach 200g
- Fresh lime juice 100ml
- Radiccio red trimmed 1 piece
- Cavolo nero (black kale) 300g
- Orange segments 300g
- Grapefruit segments 300g
- Sweet potatoes 500g
Method
- Wash and cut the sweet potato in wedges, toss in a little oil and a little Cajun spice and roast until tender
- For the kale, pick then blanch gently and refresh
- Cook the beans following pack instructions
- For the radiccio and spinach, pick the leaves, keeping whole and wash and dry both
- Guacamole – defrost
- To prepare the fish, add a little oil and roll in the Cajun spice, then roast on 180°C until cooked
- For the dressing, whisk the lime juice, oil and honey together then season
- Prepare the corn ribs by boiling in water for 10 minutes, then draining. Add a little oil and char on a chargrill
- To plate, in your chosen bowl, place all ingredients in sections, finish with the fish as the centre piece and drizzle with the dressing
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