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Pickled fish with lime salad

By Hannah Lewry
4
Easy
5 minutes

Ingredients

  • 2 x 80 g packets Woolworths Asian-leaf salad
  • 4 Granny Smith apples, sliced
  • 4 portions Woolworths pickled hake
  • 2 limes, juiced, for drizzling

Method

  1. Divide Woolworths Asian-leaf salad between four bowls.
  2. Thinly slice 4 Granny Smith apples and stack the apple rounds beside the leaves.
  3. Add a few pieces of Woolworths pickled hake to each bowl.
  4. Drizzle with the juice of 2 limes and season to taste.

Cook's note: What would the Easter weekend be without this quintessential Cape Malay dish? Pick up a batch and take it to the next level with a few choice ingredients.

Discover more Easter recipes here.

First published in TASTE issue 114, March 2016.