Deep fry Breco’s Battered Crispy Portions in oil directly from frozen at 180C for 8 minutes or air fry for 15 minutes at 190C. 

Boil bulgur wheat in salted water for 10-15 minutes until al dente and set aside to cool.

Heat the olive oil over medium-high heat. Sauté broccoli, spring onion, and snap peas, and cook for 5 minutes until bright green in colour and tender. Add the broccoli mixture to the bulgar wheat along with the chopped fresh herbs, olive oil, salt, and pepper, and toss to combine.

To make the dressing, whisk together the yogurt and lime juice, then gradually pour in the olive oil, whisking constantly, until smooth. Stir in the dill, lime zest, and almonds, reserving some of the chopped almonds for garnish.

Divide the green grain salad into 4 bowls, sprinkle almond dressing over the top, and serve with the crispy battered white fish.

Deep fry Breco’s Battered Crispy Portions in oil directly from frozen at 180C for 8 minutes or air fry for 15 minutes at 190C. 

Boil bulgur wheat in salted water for 10-15 minutes until al dente and set aside to cool.

Heat the olive oil over medium-high heat. Sauté broccoli, spring onion, and snap peas, and cook for 5 minutes until bright green in colour and tender. Add the broccoli mixture to the bulgar wheat along with the chopped fresh herbs, olive oil, salt, and pepper, and toss to combine.

To make the dressing, whisk together the yogurt and lime juice, then gradually pour in the olive oil, whisking constantly, until smooth. Stir in the dill, lime zest, and almonds, reserving some of the chopped almonds for garnish.

Divide the green grain salad into 4 bowls, sprinkle almond dressing over the top, and serve with the crispy battered white fish.