Date & buckwheat granola with pecans & seeds
This all-natural granola is sweetened with date purée to make crunchy clusters of nutrient-rich oats, grains seeds and nuts
Lemon pollock with sweet potato chips & broccoli mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
For the chips
- 2 sweet potatoes(175g/6oz), scrubbed and cut into chips
- 2 tsp rapeseed oilplus extra for the fish
- ½ tsp smoked paprika
For the fish & dressing
- 2 pollockfillets (about 100g/4oz each)
- ½ unwaxed lemon
- 2 tbsp extra virgin olive oil
- 1 ½ tsp capersrinsed and chopped
- 1 tbsp chopped dill
For the broccoli mash
- 1 leekchopped
- 4 broccolispears (about 200g/7oz)
- 85g frozen peas
- handful mint
Nutrition: per serving
- kcal531
- fat18g
- saturates3g
- carbs55g
- sugars28g
- fibre16g
- protein30g
- salt0.6g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Finely chop the garlic, put half in a bowl for the dressing and set the rest aside for the chips. Toss the sweet potatoes with the oil and spread out on a large baking sheet. Bake for 25 mins, turning halfway through.
step 2
Put the fish on a sheet of baking parchment on a baking sheet, brush with a little oil, then grate over the lemon zest and season with black pepper. Set aside.
step 3
Boil the leek for 5 mins, then add the broccoli and cook for 5 mins more. Tip in the peas for a further 2 mins. Drain, return to the pan and blitz with a stick blender to make a thick purée. Add the mint, then blitz again.
step 4
Meanwhile, toss the garlic and paprika with the chips and return to the oven with the fish for 10 mins. Add the olive oil to the garlic, with the capers and dill and 1 tbsp water. Serve everything together with the caper dressing spooned over the fish.
