This vibrant meal is unique – a warm salad to cool you off on a hot day pairs with the sharp zesty peri-peri and mustard that pair gloriously with the sweet Basa. Millet, quinoa, and buckwheat sautéed, seasoned and flavoured with fenugreek leaves are served with assorted, buttered veggies and golden-baked steaks of mustard and peri-peri coated Basa. A dollop of garlic mayo, cheese sauce and some tangy salsa are just the perfect add-ons that round off this meal in a bowl.
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