Grill Bake Salad With Low Fat Yoghurt Dressing Sea Harvest Grillbakes, tossed in a salad of tomatoes, cucumber and celery, drizzled with a dill andmustard flavoured dressing sprinkled with olives and feta chesse for those lazy summer days. Preparation Time: 10 minute Cooking Time: 10 - 15 minute Total Time: 25 minutes Oven Temprature: 180° INGREDIENTS: 2 Portions of Sea Harvest Grill Bakes (choose your favourite flavour) 1 Small crisp lettuce 2 Medium tomatoes Cucumber, sliced Feta cheese and olives to garnish 2 Celery Sticks, roughly chopped Dressing Ingredients: 175 ml Plain Yoghurt 5 ml Fresh Dill or Fennel or 2ml Dried Mixed Herbs 10 ml Whole Grain Mustard 5 ml Honey METHOD: Leave the Grill Bakes out of the freezer for 10 minutes to temper/defrost. Cut into small blocks. Place onto a baking tray and bake for 10 – 15 minutes until cooked through. Allow to cool. Mix all remaining salad ingredients together. Sprinkle pieces of Grill Bakes over the salad. For the dressing mix all the dressing ingredients together and serve with the salad. Tips: An essential oil obtained from the fruits and leaves of the dill plant, is used not only for pickles, but also in chewing gums and candy. Seaharvest Charlenexx
Posted on: Mon, 19 Jan 2015 10:21:48 +0000