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Fish Tikka Salad Recipe

Fish Tikka Salad
How to make Fish Tikka Salad

About Fish Tikka Salad Recipe: Spicy fish tikkas tossed with mushroom, baby potato, red pepper and lettuce to make a creative salad.

  • Total Cook Time 45 mins
  • Prep Time 15 mins
  • Cook Time 30 mins
  • Recipe Servings4
  • Easy

Ingredients of Fish Tikka Salad

  • Leftover fish tikkas
  • 1 Red pepper
  • 6 Baby potatoes (par boiled)
  • 5 Mushrooms
  • Few bunch lolla rossa lettuce, medium
  • to taste salt & pepper
  • 4 tsp butter
  • 5-6 Grapes (halved)
  • 7 Green olives
  • Spring onions
  • 1 Lime
  • Honey (to drizzle)
  • 7 tsp extra virgin olive oil
  • For the dressing:
  • 1 Lime (juiced)
  • Salt and pepper
  • 2 tsp honey
  • Extra virgin olive oil in 1:4 ratio of acidity to oil

How to Make Fish Tikka Salad

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De-seed the red pepper and julienne it.
Halve the mushrooms and the baby potatoes.
Heat up a pan and add 2 tsp of olive oil.
Put mushrooms in the pan and saute them. Season with salt amd pepper. Cook till mushrooms are slightly charred.
Add 1 tsp of butter and transfer to a bowl.
To sear the fish tikkas put them in a pan, add 3 tsp of butter and some drops of olive oil. Add salt to season. Saute until slightly crispy.
Slice 5 -6 grapes in half.
Transfer fish tikka to a bowl. Add salt & pepper to season. Add grapes, olives sliced in half and finely chopped spring onions.
Finally add some chopped lettuce.

Prepare the dressing:

Whisk the lime juice, salt, pepper, honey together and the dressing is ready
Add 3-4 tsp of extra virgin olive oil to the salad
Add the dressing
Garnish with spring onions and serve.

Key Ingredients: Leftover fish tikkas, Red pepper, Baby potatoes (par boiled), Mushrooms, lolla rossa lettuce, salt & pepper, butter, Grapes (halved), Green olives, Spring onions, Lime, Honey (to drizzle), extra virgin olive oil, Lime (juiced), Salt and pepper, honey, Extra virgin olive oil in 1:4 ratio of acidity to oil

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