No Fish Burger on Tomato Salad
with basil crème-mayonnaise and homemade croutons
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Plant-based fish burger
(Contains Wheat, Gluten, Soy)
1 piece
White ciabatta
(Contains Rye, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts, Sesame, Soy)
40 g
Arugula & lamb's lettuce
125 g
Red cherry tomatoes
½ sachet(s)
Italian seasoning
1 piece
Garlic
10 milliliters
Basil crème
1 piece
Tomato
½ piece
Red onion
Not included in your delivery
2 tablespoon
[Plant-based] mayonnaise
1 tablespoon
Red wine vinegar
½ tablespoon
Olive oil
1 tablespoon
Water for the sauce
½ tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Heat a knob of butter in a frying pan over medium-high heat, then fry the vegan burger for 3 minutes per side.
- Meanwhile, crush or mince the garlic.
- Cut the bread into cubes of no more than 2cm thickness.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat.
- Fry the bread for and garlic for 3 - 5 minutes or until golden-brown, so as to make croutons. Season to taste with salt and pepper. Remove from the pan and set aside.
- Dice the tomatoes and halve the cherry tomatoes.
- Finely chop the onion (see Tip).
Tip: if you don't like raw onion, fry it with the burger instead.
- In a large bowl, mix the onion, tomatoes, cherry tomatoes, and Italian seasoning with the red wine vinegar and extra virgin olive oil. Season to taste with salt and pepper.
- In a small bowl, mix the basil crème with the mayonnaise and the water (see Tip).
Health tip: this meal is high in calories. If you're watching your calorie intake, substitute half of the mayonnaise with yogurt.
- Transfer the lettuce into a deep bowl.
- Serve the croutons and tomato salad on top.
- Top with the vegan burger and drizzle over the basil crème- mayonnaise.
Did you know... tomatoes are high in vitamins A, C and E, as well as lycopene, an antioxidant which protects our cells against damage. The riper the tomato, the richer it is in lycopene!