Broadbean Salad With Fish _Pitchfork Restaurant

Broadbean Salad With Fish _Pitchfork Restaurant

Super  Salad with Fish and Salsa Agresto: One from the chef

Fish of the day, peas, baby zucchini, broad bean, mint, fetta, salsa agresto

I’ve just finished a private coaching retreat in Noosa with a fabulous guest Ross from NZ (Hi Ross!). As part of my retreat experience we always go to Noosa’s best restaurants for our meals and enjoy fresh produce, amazing views and wonderful conversation about how to balance fitness, health, work and happiness!

Coaching is not reserved to a one or two hour block but seamlessly integrated into the agenda, and there’s not better place to chat than over a delicious healthy meal.

A special edition to our retreat restaurant top picks is a little further south in Peregian Beach – Pitchfork restaurant. One of my favourites. I want to share a fresh inspired dish from the chef Craig,  as some healthy inspiration to cook at home this week.

If you’re vegan you can substitute the fish of course.

A note on buying fish: Farm raised fish is not the most conscious living choice. Ask your local fish store for the most local and fresh caught fish, without the mass farming or nets. I don’t buy fish from supermarkets but prefer to go to the local market and buy fresh. Every bit counts.

The thing that jumped off the plate for me was the salad! Best yet, is you can use this salsa agresto across many meals for the week including wraps, salads and it goes really well with couscous or quinoa. Try this with the super salad on it’s own as well.

Fish of the day, peas, baby zucchini, broad bean, mint, feta, salsa agresto

  • 180g snapper
  • 1 baby zucchini , thinly shaved
  • 20g peas
  • 20g broad beans , DE shelled
  • 5g preserved lemon diced
  • 2 – 3 leaves roughly torn mint
  • ½ punnet watercress
  • 30g Yarra valley Persian feta (I substituted this for goats feta)

Salsa Aggresto (makes 30 serves)

  • 1 bunch mint
  • 1 bunch parsley
  • 100 ml verjuice reduced by ½
  • 1 clove of garlic
  • ½ red onion finely bruinoise
  • ½ cup roasted and pickled walnuts
  • ½ cup roasted and chopped almonds
  • Olive oil

Combine all salad ingredients

Blend all salsa agresto ingredients

Pan fried or grilled Snapper fillet

Serve with a thick slice of lemon or lime.


Pitchfork by day

Pitchfork by day


Let me know if you like this and would like to see more of these types of recipes – just pop a note in the comment box below.

Special thanks to Craig and Kim of Pitchfork and stay tuned for my podcast with Craig on fresh food and the benefits of cooking with local produce.

Want to find out more about my private retreats and personalised coaching in Noosa? Email me or hop onto the retreat page in the shop.

Health & Happiness

Nikki x


Enquire Now


Nikki Fogden-Moore Clients Corporate and Speaking