| 1 pack | Sealord Classic Crumb Hoki Fillets |
| 400g can | Chickpeas (rinsed and drained) |
| 2 | Avocado (peeled and diced) |
| 1/2 cup | Red onion (sliced) |
| 4 tbsp | Flat leaf parsley (chopped) |
| 4 | Bread slices |
| 1/4 cup | Hummus |
| 2 | 95g can Sealord Lemon Pepper Tuna (drained) |
| 4 tbsp | Lemon juice or white wine vinegar |
| 2 tsp | Dijon mustard |
| 4 tbsp | Olive oil |
| 2 tsp | Honey or maple syrup |
| Salt and freshly ground pepper to taste | |
Preheat the oven to 200 degrees fan bake. Place 4 of the Classic Crumb Hoki Fillets onto a baking tray and bake for 10 minutes on each side until the fish is cooked.
Meanwhile, combine the chickpeas, avocado, red onion and parsley in a medium bowl. Whisk together the vinaigrette ingredients and pour over the salad. Toss together and taste for seasoning. Cut the fish into pieces and arrange over the salad.
For the tuna salad, whisk together the vinaigrette ingredients and set aside. Combine the avocado, red onion and parsley in a medium bowl.
Toast the bread, spread with hummus, top with salad and Sealord Lemon Pepper Tuna. Drizzle the vinaigrette over the toast to serve.
per serving | per 100g | |
|---|---|---|
Energy | ||
Protein | ||
Carbs | ||
Fats |
*Nutrition figures are averages only
