Salads are simply throwing together your favourite mix of healthy ingredients, and that’s how to enjoy this pickled fish salad!
SERVES 4 // COOKING TIME 20 min
500 g pickled fish, pickling liquid drained
4 handfuls mixed Asian greens
5 rainbow carrots, ribboned
½ cucumber, sliced
2 tbsp pickling liquid
1 tbsp olive oil
1. Tear the pickled fish into large chunks.
2. Arrange the Asian greens, carrots and cucumber on a serving platter. Top with the pickled fish.
3. Whisk together the pickling liquid and the olive oil and drizzle over the salad. Serve immediately.
Recipe & styling: Leila-Ann Mokotedi
Photography: Peet Mocke // HMimages.co.za
Once you’ve had your salad, you can enjoy something sweet, like these quick and easy chocolate egg truffles!