Filling yet light, this oats and seafood salad is deliciously flavourful. Rich in Omega 3 fatty acids, fish and prawn add a protein boost to the heart-loving goodness of oats. Vegetables add fibre, and juicy pineapple brings on a delectable fruity taste. The light and spicy dish is also free of gluten and lactose. Salad-lovers, rejoice!
Soak Saffola Natural Oats-Plain in water for 10 minutes. Drain and set aside.
To roast the fish, place the chunks (skin-side down, if with skin) in a lightly greased baking dish or sheet; then bake in a pre-heated oven at 200° Celsius for 15 minutes, till done. No need to flip the fish.
Put the prawns in a greased baking tray and roast in a pre-heated oven at 220° Celsius for 15 minutes, till cooked. Toss halfway to ensure the prawns pink evenly.
In a large mixing bowl, combine the oats with fish, prawns, coconut, white pepper, sugar and salt. Mix well.
Add the rest of the ingredients and mix well again. Place a few prawns and fish chunks on top of the salad and serve as a light standalone meal.