25 mins
Easy
A vibrant collection of salad cups filled with creamy sweet potatoes, taro, avocado, and crunchy nuts, all served in charming waffle cones.
30 mins
0 mins
30 mins
1) Slice and saut the aubergine.
2) Once softened, transfer the slices to a casserole dish and add the pieces of cod, the saffron and the fennel.
3) Cook on a low heat for 6 minutes.
4) Lightly fry the raw almonds before adding them to the casserole dish.
1) Slice and saut the aubergine.
2) Once softened, transfer the slices to a casserole dish and add the pieces of cod, the saffron and the fennel.
3) Cook on a low heat for 6 minutes.
4) Lightly fry the raw almonds before adding them to the casserole dish.
25 mins
1 hr
10 mins
