So, its now April apparently and it very much seems like March was one of those months that disappeared faster than a horse running at the national. The months seem to fly now that the clocks have changed and even though it is incredible to be having some lighter evenings to relax outside, it just seems like time goes a little bit faster when your enjoying yourself in pub gardens and having barbeques at home.
All the more reason to make the most of all this sunshine were currently having! The bank holiday was an absolute beauty weather wise and there certainly was no shortage of people taking their chance to have a pint by the canal at my local, the Fox and Anchor near Coven.
It is not very often I rave about a chain pub but I do love the Fox as it has a great ambiance in the winter when they light the log fires and even more so when they are buzzing with summer beer garden seekers. I even got a little bit sunburned. Which is not exactly hard as I burn like an ant under a blow torch.
Now that we have all emerged from our wintery cocoons its time for some lighter food to compliment the bottles of Corona on the lawn (slice of lime optional but advised). White fish comes to mind as its quick, fresh and light on the pallet while being full of protein and really satisfying, paired up with this pasta salad which is the true star of this dish,makes a great meal. Enhanced further by the fact that its full of all the good stuff you can fit in without it becoming unbalanced, you’ll be feeling very pleased with yourself afterwards. No guilt. No hastle.
Try this recipe on for size next time your feeling lazy on one of these warmer evenings.
For the burger:
- 2 cod loins. Both halved.
- 4 wholemeal buns.
- Tartar sauce.
- Soy sauce.
- Few salad leaves of your choice.
- Olive oil.
- 400g gnocchi sardi.
- 1 small box of cherry or small variety of tomatoes, all halved.
- 1 courgette, diced.
- 1 red and 1 orange pepper, diced.
- 1 small can of sweetcorn.
- 3 spring onions, finely chopped.
- handful fresh parsley, finely chopped.
- 5 tablespoons of zero fat Greek yoghurt.
- 5 tablespoons light mayonnaise.
- 1 tablespoons dijon mustard.
- salt and pepper to taste.
- Cook the pasta to pack instructions.
- Add the pasta to a large mixing bowl and stir in all of the other ingredients apart from the courgette.
- Preheat a frying pan on a medium heat, add a tiny bit of oil and fry the courgette until it starts to brown a little, then remove and mix into the salad.
- Give a good few turns on a salt and pepper mill.
- Chill for 20 minutes.
- Use the preheated pan and add a little more oil.
- Add the cod loin halves and fry on a medium heat for around 4 minutes. Turn over and repeat.
- Turn the heat up to high and add a tablespoon of soy sauce, give the pan a shake so it reaches all of the fish, do this for around 30 seconds and repeat on the other side.
- Cut the rolls and put around a teaspoon of tartar sauce on both halves. Lay a few leaves on the bottom half, followed by the soy fried fish, along with anything else you want to add. (Go crazy, its a blank canvas).
- Finish with one big sprinkle of black pepper, cap it off with the top half of the bread and serve with a big spoon full of the pasta.
Its another very simple but very effective recipe to fill a void after a hard day at work when the evening is best spent enjoying the sunshine outside!