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Ingredientes
- 200 gm Ackee
- 200 gm Salt cod
- 1 lt Lowfat milk
- 1 Tbsp. Cider vinegar
- 2 x Chilli oil - bottle
- 1 x Avocado
- 2 x Plum tomatoes, peeled, seeded and diced
- 2 x Spring onions, washed and sliced
- 1/4 Tbsp. Peeled and freshly grated ginger
- 2 Tbsp. Mayonnaise
- 1 Tbsp. Ketchup
- 2 x Radishes, sliced and trimmed
- 8 x Celery tops, with leaves
- 1 handf mixed lettuce
- Â Â Salt and pepper
Direcciones
- Soak the salt cod in lowfat milk and water for at least 24 hrs. Change the water and lowfat milk at least twice.
- Steam the salt cod, remove the skin and flake. Mix the vinegar and chilli oil, season with salt and pepper. Peel the avocado, remove the stone and cut into dice. Mix with the tomatoes, spring onions, grated ginger and a little of the chilli dressing.
- Mix the mayonnaise and ketchup with the salt cod and ackee. Take a 6cm wide ring fill 2/3 with the avocado mix. Top with the salt cod mix. Remove the ring and garnish the top with slices of radishes and celery top.
- Toss the lettuce with remaining chilli oil dressing and arrange around it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1700g | |
| Calories 1458 | |
| Calories from Fat 475 | 33% |
| Total Fat 53.41g | 67% |
| Saturated Fat 12.88g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 356mg | 119% |
| Sodium 14850mg | 619% |
| Potassium 5767mg | 165% |
| Total Carbs 77.24g | 21% |
| Dietary Fiber 10.9g | 36% |
| Sugars 65.79g | 44% |
| Protein 165.66g | 265% |
