A quick, light and delicious meal.

This is a quick salad that can be put together  45 minutes before serving. I served it with lightly seasoned pan seared Sweet Potatoes and garlic butter Hake.

Red Cabbage & Sweet Baby Pepper Salad Ingredients:

125g finely sliced red cabbage

110g sweet baby peppers, diced

150g diced cucumber, diced

12 pitted olives sliced

110g sweet corn off the cob, blanched

Method:

1. Put all the ingredients in a bowl and mix.

Dressing:

125ml olive oil

65ml white wine vinegar

3/4 teaspoon salt

3 teaspoon honey

1 1/2 teaspoon dried parsley

1/4 teaspoon freshly ground black pepper

Method:

1. Mix all the salad dressing ingredients and dress lightly dress the salad. Mix and and place the salad in the fridge 30 minutes before serving.

Sweet Potato Ingredients:

Whole purple Sweet Potatoes boiled until tender (not too soft, you want the shape to hold when you pan fry them).

Ina Parma’s Vegetable Seasoning

Coconut or olive oil

Method:

1. Slice your boiled Sweet Potatoes about 1,5cm thick.

2. Season both sides with Ina Parma’s vegetable seasoning.

3. Put a pan on the stove on medium heat and add 2 tablespoons of oil.

4. Fry the Sweet Potatoes on both sides until golden brown.

Serve.

Garlic Butter Hake Ingredients:

Hake fillers, fresh or thawed

Fish Spice

Garlic Butter

2 to 4 tablespoons olive oil

Method:

1. Pat your fillers with a dry dish cloth to absorb excess water.

2. Lightly season with the fish spice on both sides.

3. Add 2 tablespoons of olive oil in a pan and place the pan on medium-high heat.

4. Place fillets in the pan and cook the first side until golden brown – 3 minutes. Turn the heat down to medium-low.

5. Add 2 tablespoons of garlic butter per 150g of fish and turn the fish over. Cook the other side for 3 minutes, regularly using a spoon to pour the melted butter over the fish.

Now you can put your meal together.