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  • LOSE IT! The Low Carb & Paleo Way

    WARM WINTER SALADS

    Jul 23, 2018 4 minutes
    FOOD EDITOR: JUSTINE KIGGEN
    PHOTOGRAPHS: LIZA VAN DEVENTER

    ON TRACK

    per serving

    fat 57g

    carbs 12g

    protein 34g

    ANGELFISH, ROASTED TOMATO & MACADAMIA NUT SALAD

    SERVES 4

    • 600g angelfish fillet
    • 3 tbsp coconut oil
    • 3 tbsp capers, rinsed and drained
    • 2 fennel bulbs, shaved
    • 350g vine tomatoes
    • 100g baby spinach leaves
    • ½ cup macadamia nut oil
    • 2 tbsp apple cider vinegar

    FOR THE RUB

    • 2 tsp smoked chilli flakes
    • 2 tsp dried thyme
    • 30g macadamia nuts, toasted and finely chopped
    • 1 tsp sea salt

    1. Place the angelfish on a board. Mix the rub ingredients and sprinkle them over the fish.

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