Autumn brings warm evenings and cool nights. What better time to enjoy a chilled curried salad? This super easy weekday meal packs a flavor punch. And with a little advanced prep, you can enjoy it on even your busiest days.
Let’s get cooking!
For one serving:
Rinse and pat dry a tilapia filet.
Wash and slice one leek.
Wash and chop one stalk of celery.
Seed a pomegranate, setting aside 1/4 cup and reserving the rest for another use.
Rise and dry one handful of spinach leaves.
You are mised out!
And the fish and leek to a shallow pan. Poach the tilapia in equal amounts of water and white wine. Allow to cool.
Flake the filet into a mixing bowl. Add the celery, pomegranate seeds and 1/4 cup of curried mayonnaise. Mix thoroughly.
Place a bed of baby spinach leaves on the serving plate. Pile on the fish salad and top with sliced pickled radish.