Rice, fish and bean salad with homemade croutons

This isn’t your average salad – we bulked it up with budget-friendly ingredients, like bread and frozen veg.

• COOKING TIME: 1 hour 15 mins
• SERVES: 4

Ingredients

• 
  2  frozen hake medallions, thawed
• 
  1 Tbsp flour
• 
  ⅓  sandwich loaf, crust removed
• 
  ½ cup speckled beans, cooked
• 
  2 carrots, chopped
• 
  ½ cup frozen peas and corn, cooked
• 
  2 cups spinach, thinly sliced
• 
  1 cup cooked rice
• 
  ⅓  cup salad dressing (optional)

Method

1. Heat some oil in a non-stick pan. Season the hake and dust with flour. 
2. Add the fish to the pan, skin-side down. Fry for 4 minutes. Flip and fry for another 2–3 minutes. Remove from the pan, cool, flake and set aside. 
3. Cut the bread into 1cm croutons. Heat some more oil in a pan over medium heat. Fry the croutons in batches. Drain on paper towel and season. 
4. Toss the fish, beans, carrots, peas, corn, spinach and rice in a salad bowl. Top with the croutons and serve with your favourite salad dressing on the side.