Black Bean Salad with Corn, Avocado & Lime Vinaigrette
Pan-fried Toothfish with Purple Sweet Potato and Asparagus
Total time: 30 minutes
12.0 grams of fibre per serving
Peel off the purple sweet potato skin and steam the sweet potato for 30 minutes till soft.
Cut the steamed purple sweet potato into small pieces, then fry it with oil and mixed herbs until browned.
Add oil and sliced garlic into the pan, then add in the asparagus and cherry tomato and cook for 1 and a half minute. Remove and set aside.
Marinade the toothfish with salt, black pepper, and oregano.