Cajun Fish Salad

This one is so light & reminiscent of warmer days.

Sweet succulent fish, juicy watermelon, creamy haloumi & crispy mint!


Start off with a bowl to mix together thoroughly 2 tablespoons of rich brown sugar along with 1/2 teaspoon each of cayenne pepper, cumin, paprika & mustard powder before seasoning generously with salt & white pepper.

Heat a good glug of oil in a frypan.

Coat some firm flesh fish fillets, I’ve used Basa, in the spiced sugar before frying them off on each side in the hot oil until cooked. Set those aside to drain on a cooling wire over baking tray.

Meanwhile, slice up a 200g block of haloumi cheese, brush with a wee bit of oil & whack them straight onto a hot griddle pan. Cook on both sides until they’re lovely & golden. Remove those to the cooling wire as well & drizzle them with the juice of a freshly cut lemon (straight off our luscious tree!)

Grab yourself a small saucepan & bung in just a smidgeon of oil in the bottom to get nice & hot. Now, don’t freak out at what I’m going to tell you to do next. Pop some fresh mint leaves into the hot oil. They will cook very quickly so be ready to pull them out when nice & crispy to toss onto your cooling wire as well.

Have some juicy watermelon already cut into wedges scattered onto a serving platter, then crumble over the cooked haloumi cheese before gently placing your fish fillets on top & crowning with the crispy mint leaves.


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