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Ingredients (2 servings)
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140 g Vegavita Stäbchen Fisch-Art
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118 g Vegavita Tuna-Salat Mexiko mit Couscous
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1 Stk. Wurzelbrot dunkel
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125 g SanLucar Heidelbeeren
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Pflanzenöl zum Braten
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Salz und Pfeffer
Preparation
- Heat some vegetable oil in a pan and fry the vegan fish sticks over medium heat for about 8 minutes until golden brown and crispy on all sides.
- Cut a few pieces from the dark root bread and toast them briefly on both sides in a second pan without fat.
- Remove the Mexican couscous salad from the package, fluff it with a fork, and season with a little salt and pepper to taste.
- Arrange the crispy sticks together with the couscous salad and the toasted root bread on plates and serve the washed blueberries on the side as a fresh dessert.
