Warm Sweet Potato and Spinach Salad with South American Flathead

Prep Time:
10 minutes
Cook Time:
10 minutes
Serves:
4

Ingredients

1 Box of South American Flathead Fillets in a Crispy Batter - Value Pack
  • 2 large sweet potatoes
  • 2 red onions
  • 1 orange
  • 100g slivered almonds
  • canola oil - for frying
  • 4 tablespoons olive oil
  • 1 teaspoon dried chilli flakes
  • salt and pepper - to season
Pacific West South American Flathead Fillets in a Crispy Batter Value Pack 1.2Kg
South American Flathead Fillets in a Crispy Batter - Value Pack

Method

Preheat oven to 180ÂșC.

Peel and chop sweet potato and red onion in to large cubes. Place on to a lined oven tray. Sprinkle with chilli flakes, and coat and toss in 2 tablespoons of olive oil. Bake 40 minutes, until the sweet potato has caramelised. Set aside.

Preheat a lightly oiled fry pan to a low temperature. Cook the Flathead in two batches, for 8-10 minutes, turning occasionally. Drain well.

In a large bowl, add the washed baby spinach, cooked sweet potato and onion, 2 tablespoons of olive oil and the juice of one orange. Toss lightly. Season with salt and pepper.

To serve, place the sweet potato salad on a serving platter, topped with the Flathead. Top with a sprinkling of slivered almonds.