Gazpacho Salad With Crispy Pollock Food

GAZPACHO SALAD

Steps:

• In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

GAZPACHO SALAD WITH CRISPY POLLOCK

Steps:

• Heat oven to 200C/fan 180C/gas 6. Scatter the bread over a baking tray, toss with 1 tbsp oil, then bake for 10 mins until crisp and golden. Meanwhile, mix together the tomatoes, cucumber, pepper and onion with another 2 tbsp oil, the sherry vinegar and crushed garlic, then season well.
• Heat a large, non-stick frying pan. Add the oil and, once hot, fry the fish for 4 mins until golden. Flip the fillets over and continue cooking for another 1-2 mins until the fish is cooked through.
• Quickly mix the croutons with the rest of the salad, divide between four plates and serve the fish alongside.

GAZPACHO SALAD

Steps:

• Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.
• Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.
• In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.

ZESTY GAZPACHO SALAD

Steps:

• In large bowl, combine the first 5 ingredients.
• In small bowl, mix remaining ingredients; mix well.
• Pour over vegetables; toss to coat.
• Cover and refrigerate.