This colourful salad will be the star of the table with its vibrant colours and delicious crunch, pairing perfectly with garlicky cod fish to create a super tasty, nourishing dish. .
Any protein can be used in place of cod if you are sensitive to fish, such as baked chicken or lamb (cooking times will vary).
4 pieces of fresh white fish - deboned (this recipe uses cod)
1 cup of Brussels sprouts - halved lengthwise
1 large handful of green beans - trimmed and washed
1/2 cup of sugar snap peas - trimmed and washed
1 bunch of coloured baby carrots (or orange, if coloured, is unavailable)- peeled
2 whole baby cos lettuces - washed and halved lengthwise
1/2 cup of red cabbage - thinly sliced
1/4 cup of finely sliced shallots and chives
4 garlic cloves - crushed
Filtered water, pure maple syrup and rice bran oil or sunflower oil for cooking
For the 'cashew cheese parmesan'
1/2 cup of raw cashews
1/2 teaspoon of garlic powder
1/8 teaspoon of good quality salt (such as Celtic sea salt)
1 heaped tablespoon of chives
NOTE: This recipe allows for the vegetable salad and Brussels sprouts to be cooked within the 12-15 minutes it takes for the fish to cook. If you feel you will need more time you can place the fish in the oven when you are 15 minutes from finishing.
First, prepare the cashew parmesan by blending the cashews, garlic powder and salt in a food processor until it resembles a cashew meal. Add in chopped chives and pulse until combined. Set aside in a small serving bowl.
Preheat the oven to 200°C (400°F).
Prepare the vegetables so they are ready to cook as soon as the fish goes in the oven. Start by lightly steam the carrots and then wash and cut all the vegetables, as per instructions, above.
Remove the fish from the refrigerator and place in a roasting dish lined with baking paper. Coat each piece with a crushed garlic clove (1 clove per fish) and a sprinkle of finely diced chives. Surround the fish with 4 tablespoons of water and place in the oven for 12-15 minutes. You will know the fish is ready when it pulls off easily with a fork with no resistance.
After placing the fish in the oven you now have 12-15 minutes to create your beautiful salad. Put a large pan on medium heat and add the pre-steamed baby carrots to the pan with 1 teaspoon of maple syrup, 1 -3 tablespoon of water and lightly cook until just browned and covered in a little maple syrup. Remove and set aside.
Add the green beans to the same pan with 2-4 tablespoons of water and cook on medium heat until just cooked but still nice and crispy (this will only take a few minutes). Remove and set aside. Now turn the pan up to medium-high heat, add another teaspoon of maple syrup and 1 teaspoon of rice bran or sunflower oil and add the lettuce to lightly brown on the side that has been cut. Remove and set aside.
Return to medium heat and add the halved Brussel sprouts to the pan with 3-4 tablespoons of water and cover with a lid to lightly cook for 3-4 minutes. Once they are soft let the water evaporate, add 1 teaspoon of maple syrup, a dash of oil and turn the Brussels sprouts every now and then to lightly brown. Remove and place in a serving dish. Assemble the salad ingredients (except for the Brussels sprouts) in a large salad bowl to create a beautiful salad. Garnish with shallots and chives.
Remove the fish from the oven and serve alongside side the salad and Brussels with a sprinkle of cashew parmesan. Steamed rice potatoes will also pair nicely if you would like to add a carbohydrate element.