Heating Instructions: Mix the hoisin sauce with the tofu and shitake mix, and microwave until heated to your liking. Spoon the mushroom and tofu into the witlof cups, dress your salad and serve enjoy!

Ingredients : Shitake mushroom, tofu, spring onions, vermicelli noodles, cucumber, endive, hoisin sauce, coriander, spring onions, mixed herbs, chives, peanut oil, soy sauce

* witlof is subject to change due to weather conditions affecting produce availability

Ginger_Almond_Barramundi_ 3

Sarah’s ginger and almond barramundi with wilted Asian greens – BARALMOND

Heating Instructions: Preheat the oven to 200°C. Transfer the barramundi to a pizza tray and bake for 10 min. Remove the chilli and coriander from the greens pot. Whilst the barramundi is cooking, wilt the Asian greens gently in a saucepan of ¼ cup of simmering water for about 2 min. Microwave the rice with the lid on for 90 sec. Plate up the vegetables. When the fish is cooked, take it out of the oven. Before removing it from the tray, pour the sauce over the fish. Finally, transfer the fish to your plate, garnish with the almonds, chilli, and coriander.

Ingredients: Barramundi fillet, bok choy, black rice, Chinese cabbage, Chinese broccoli, Chinese kale, soy sauce, rice vinegar, water, sesame oil, garlic, ginger, red chillies, lemongrass, spring onions, almonds, coriander, red chillies, olive oil

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