Caesar Salad Bowl with Fish Sticks

Ingredients

• 2 Romaine Lettuce Hearts
• 150 g cherry tomatoes
• 3 Garlic cloves
• 1 sprig rosemary
• 3 slices whole‑grain sourdough bread (50 g each)
• 50 g parmesan cheese (45% fat in solids)
• 4 tbsp rapeseed oil
• 1 tsp lemon juice
• 1 tsp sharp mustard
• 3 tbsp olive oil
• 1 tsp Honey
• 2 tbsp Yogurt (3.5% fat)
• Salt
• Pepper
• 450 g FRoSTA fish sticks

Instructions

1. 1.

   Clean, wash, dry, and cut the lettuce into strips. Wash and halve the tomatoes. Peel and finely chop two garlic cloves; press the remaining clove with a knife. Rinse and shake off the rosemary sprig. Dice the sourdough bread into small cubes. Grate the parmesan finely.

2. 2.

   Heat 2 tbsp rapeseed oil in a pan, add the pressed garlic, rosemary, and bread cubes. Fry the cubes on all sides over medium heat for about 7 minutes until crisp, then remove from the pan.

3. 3.

   For the dressing, combine chopped garlic, lemon juice, mustard, olive oil, honey, yogurt, grated parmesan, and about 50 ml water in a tall container. Blend with an immersion blender until the dressing is white‑creamy. Season with salt and pepper.

4. 4.

   Heat the remaining rapeseed oil in a pan and fry the FRoSTA fish sticks on both sides for about 8 minutes until crisp.

5. 5.

   Slice the fish sticks diagonally. Distribute the lettuce into bowls, top with tomatoes, croutons, and fish sticks, then drizzle with dressing.