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Crispy fish goujon wraps with green bean salad & mint dressing
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2 x 220g pack breaded lemon sole goujons
½ x 300g pack fine green beans, trimmed
½ iceberg lettuce, finely sliced
½ Waitrose Duchy Organic Cucumber, cut into rounds
½ x 25g pack mint
½ lemon, juice, plus wedges to serve
1 tbsp olive oil
4 wholemeal tortilla wraps
2 salad onions, sliced
1. Preheat the oven to 200°C, gas mark 6 and line a large baking tray with parchment paper. Cook the goujons according to pack instructions.
2. Meanwhile, plunge the green beans into a large saucepan of boiling water and cook for 4-5 minutes, until just tender. Drain and run under cold water, then drain again and add to a bowl with the lettuce and cucumber.
3. Pulse the mint leaves, lemon juice and olive oil in a blender until smooth. Place a handful of lettuce onto each tortilla, add a few goujons and drizzle some mint sauce over the top. Scatter with the salad onions and serve with lemon wedges on the side to squeeze over, then roll or fold to eat, if liked.
Cook’s tipThis delicious recipe would work well with soft wholemeal rolls in place of the wraps too. Or mix things up and use some of our breaded prawns, scampi, calamari or even chicken pieces instead of the fish goujons.
Typical values per serving:
Source of fibre/1 of your 5 a day
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