Everyday Meals

Warm Hoki And Lentil Salad


A beautiful dish of hoki fillets, vine ripened tomatoes and lentil salad.

Prep time:10 mins

Cook time:15 mins

Serves: 2


  • 700g packet frozen Birds Eye Ocean Selections Hoki
  • 1 small zucchini, thinly sliced
  • 3 cloves garlic, skin on
  • Olive oil, for drizzling
  • 200g vine ripened cherry tomatoes, vine cut into two
  • 1-2 slices sourdough bread, cut into chunks
  • Oil spray
  • 2 tablespoons honey
  • ¼ teaspoon cumin
  • ¼ teaspoon cinnamon
  • 400g can Edgell Lentils, drained
  • 1 cup rocket or snow pea tendrils
  • ¼ cup pistachios, chopped


Step 1

Remove 2 frozen Birds Eye Hoki fillets and thaw following packet directions.

Step 2

Place hoki fillets, zucchini and garlic on a baking paper lined tray. Drizzle oil over ingredients and season to taste. Cook in a preheated oven at 200°C for 8 minutes.

Step 3

Remove baking tray from oven and place cherry tomato vines and bread chunks on top of zucchini. Spray with oil and season to taste. Place back in oven for a further 7-8 minutes.

Step 4

Remove garlic from tray squeeze cloves from skin into a small bowl and discard skins, crush with a fork. Add honey, cumin and cinnamon.

Step 5

Gently toss lentils, zucchini, bread, rocket and pistachios together and place on serving plates. Serve with hoki fillets and tomatoes and drizzle with honey garlic dressing.

Tasty Tip!

As an alternative to buying sourdough bread, use any leftover bread you have in the household. Once cooked, it will make delicious croutons.

Warm Hoki And Lentil Salad
User rating:
  • 5

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