With the leftover marinated angel fish, from yesterday's post - I made a simple but tasty noodle salad.
I just love the name - Angel Fish - it makes it sound like you're eating something supremely healthy yet as light as a cloud and oh so heavenly. This is a very subtle tasting fish - but quite firm in texture, so it holds its shape very nicely and is lovely to flake. It takes on external flavours very well, which is great because I love my food packed full of flavour!
If you're looking for lunch on the run, this is perfect for you.
Marinated Angel Fish Pasta Salad:
Left Over Angel Fish (marinated in chilli, lemon zest, olive oil, herbal salt and fresh oreganum before cooking)
Handful Rocket, Roughly Torn
Handful Basil, Roughly Torn
Handful Pea Shoots
Handful Baby Tomatoes, Cut in Half
1 - 2 Spring Onions, Sliced
Cooked and Cooled Soba Noodles, Ginger Flavour
Gently flake the angel fish and layer it with the rest of the ingredients
You can squeeze the tomatoes gently to release some of the juices
Make the salad dressing and drizzle a small amount over (you still want to taste the flavours that the fish was marinated in)
And there you go; a very fresh and summery pasta salad... Dig in!
Have you entered the November Cinnamon Sue Competition yet? It is so easy; we are practically giving away the cutest set of kids cutlery. Go on, take a peek here.