After a hearty and successful meal which was prepared by my girls yesterday, I decided to go at it again.
Today's menu is something much simpler and lighter on the hips compared to what we had yesterday.
Wheat wraps (or whichever you fancy)
4 fish fillets (deboned & skinned)
1 aubergeine (diced & fried)
2 large plump tomatoes (diced)
1 onion (diced)
1 cucumber (diced)
1 yellow capsicum (diced)
Some lettuce (cut into bite size)
Shaved parmesan cheese
1 tsp dill
1 tbs olive oil
Salt and pepper to taste.
Season the fish with salt, pepper and dill. Rub it gently onto the fish and put it back into the fridge for a couple of hours.
In a large bowl, combine all remaining ingredients and season with salt, pepper and squeeze the lemon (if you want you could serve this as a side dish, its known as kachumba).
Heat the hot pan or gridle pan over medium-high heat and dribble with olive oil. Cook the fish for 4 to 5 minutes, each side or until browned and cooked through. Set aside.
Spread shaved parmesan cheese (if you like you may heat the wraps in the oven for a couple of minutes). Divide the kachumba between 4 wraps and place the fish on top. Spread mayonnaise (optional-weight watchers should not do this), roll up to enclose filling and serve.
I like to cut the wrap into quarters so it's easier for my girls to handle it when eating.