Fish Fillet Kale and Beetroot Sandwich
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Serves: 1 | Prep: 25 mins | Cook: 10 mins | Difficulty: Easy
INGREDIENTS
- 1 Moving Mountains Fish Fillet
- 2 slices multigrain bread
- 25g kale, stems removed
- ½ beetroot
- ½ avocado
- 1 tbsp vegan yogurt
- ½ tsp white miso, optional
- ½ lime
- Handful of sprouts or sliced spring onions
- Sauce, to serve
METHOD
- Cook the Moving Mountains Fish Fillet, following the instructions on the packet.
- Whilst the fish fillet is cooking, prepare the beetroot and avocado. Grate or spiralise the beetroot, add to a bowl and season with salt and pepper.
- Mash the avocado with a fork and add the miso, if using, the yogurt, a squeeze of lime and salt and pepper.
- Take the fish fillet out of the oven and put the kale leaves on top. Drizzle with olive oil, season with salt, then return the fish fillet topped with kale to the oven and cook for a further 5 minutes, until the kale has slightly wilted and browned.
- Toast the slices of bread and begin to assemble. Start the stack with the toasted bread and avocado spread, add the fish fillet and kale leaves, then finish with the fresh beetroot and the top slice of bread.
