Wholegrain Donegal Catch, honey & mustard dressed green salad
2 Donegal Catch Wholegrain Fish fillets
For the salad
75 grams asparagus spears
75 grams green beans
100 grams salad leaves
½ red onion, finely sliced
For the dressing
1 tablespoon wholegrain mustard
1 tablespoon honey
Juice of 1 lemon
2 tablespoons cider vinegar
90 ml olive oil
Salt and pepper, to taste
- Cook the Donegal Catch Wholegrain Fish Fillets according to the packet instructions.
- Blanch the asparagus spears and green beans in boiling salted water for 3 minutes then drain and set aside.
- Make the dressing by adding all the ingredients to a small bowl and whisking well. Season to taste with salt and pepper and drizzle over the asparagus and green beans. Add the salad leaves and red onion and mix to combine.
- Serve the salad with the cooked Donegal Catch Wholegrain fish fillets and enjoy.