Carrot & sugar snap salad
Sweet, colourful and low-in-fat - this super side even counts towards your five-a-day
Fish finger wraps with pea purée
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 6 fish fingers
- 175g frozen pea
- ½ tbsp rapeseed oil
- 1 tbsp lemon juiceplus wedges to serve
- 2 wholemeal & seed tortillas
- 2 carrotscoarsely grated
- 1-2 cornichonssliced
Nutrition: per serving
- kcal391
- fat15g
- saturates4g
- carbs44g
- sugars9g
- fibre12g
- protein22g
- salt1.6g
Method
step 1
Grill or bake the fish fingers following pack instructions. Meanwhile, boil the peas for 3 mins, then drain, add the oil and lemon juice, and blitz with a hand blender (or in a food processor) until smooth. Season, adding a little more lemon juice if you like.
step 2
Warm the tortillas. Spread with the pea purée, scatter with the carrots, then top with the fish fingers and cornichons. Roll up and eat while still hot, with a good squeeze of lemon.
