Prep
10 mins

Cooking
15 mins

Serves 2

Mixed

- Ingredients -

Serves: 2

  • Half a bag of Florette Mixed salad
  • 400g chunky fish fingers
  • 4 slices sourdough bread, lightly toasted
  • 80g tartare sauce

Method

  1. Cook the fish fingers according to pack instructions and ensure piping hot before serving.
  2. Spread each slice of sourdough bread with tartare sauce, add half of the fish fingers and a handful of Florette Mixed leaves. Top with another slice of bread before serving.
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