For the salad
1 cucumber, quartered and chopped
1 punnet red Flavorite cocktail tomatoes
1 punnet yellow Flavorite cocktail tomatoes
1/4 cup parsley, chopped
1 handful walnuts, chopped
Juice from 1 lemon
2 cloves garlic; crushed
1 tsp honey
2 tsp cold pressed olive oil or flaxseed oil
4 cups gluten free chicken stock
4 portions John Dory fish fillets
2 tbsp chived, chopped
Zest from 2 lemons
- Make the salad by combining all of the ingredients. Mix well and set aside.
- Heat stock in a deep pan until just boiling.
- Add the fish and simmer over a gentle heat for about 5 minutes until cooked through.
- Remove the fish from the poaching stock and place onto the salad. Grate lemon zest over the top and sprinkle with chopped chives.
- Serve immediatelly.