The saltiness of the fish and the sweetness of the dressing bind this protein-rich salad together in a wonderful way…
- 1 Big Handful (or more according to your preference) of Baby Spinach Leaves
- 1 Big Handful (or more according to your preference) of Butter Lettuce
- 2 Tomatoes
- 4 Fillets of Smoked Scottish Kippers (usually get 4 in a box)
- 4 Cubes of Danish Feta (We like Mrs Garlic Brand – the one that comes in oil)
- 1 Large Leak
- 1 Heaped Teaspoon Coconut Oil
Salad Dressing Ingredients
- 1 Tablespoon of Olive Oil
- 1 Tablespoon of Avocado Oil
- 1 Tablespoon Balsamic Vinegar
- 1 Tablespoon Balsamic Reduction
- 1 Teaspoon of Honey
- ½ Teaspoon Ina Paarman Vegetable Stock
- 1 Teaspoon Dried Marjoram
- Defrost Kippers (unless you are lucky enough to find them fresh of course). Don’t bother seasoning the Kippers – they are naturally salty.
- Heat up frying pan. When frying fish, you usually want to fry on a fairly high temperature for a short time. Once pan is warm, add coconut oil.
- Once oil is melted, spread out and add kipper fillets, skin side down.
- Fry on skin side for about for about 4-5 minutes. While this is happening, slice leak into thin onion like slivers.
- Turn over the Kippers to fry the other side and add leaks. The other side will also take about the same time, so you can start to prep the rest of the salad.
- Tear/chop the lettuce and spinach into manageable bight size pieces and layout in salad bowl.
- Chop up a tomato into chunks and add to bowl.
- Mix up dressing ingredients vigorously in a small bowl and then pour into salad bowl.
- Mix up salad so that the dressing is evenly distributed.
- Roughly shred the cooked Kippers and add to salad along with the fried leaks.
- Gently mix the salad so as not to break up the fish too much.
- Top with chopped up Danish Feta.
- Serves 2 as a main.