Steam fish in the wine for 7 minutes (allow 12 minutes if frozen), then remove & add the mussels. Steam until the shells open. Reserve the wine.

Steam or microwave the spinach leaves until they are just beginning to wilt.

Break or cut the cooked fish into bite-sized pieces & remove the mussels from their shells. Place them in a serving bowl with the lettuce, spinach, parsley & chives.

Use the wine used to steam the mussels & fish to make a dressing with the mustard & olive oil. Toss with the other ingredients while they are still warm.


Nutrition composition per portion

• Energy (kJ).................. 1245
• Protein (g)................... 24.8
• Fat (g)......................... 17.8
• Saturated fatty acids (g) 2.0
• Iron (mg)..................... 6.3
• Zinc (mg)..................... 1.0
• Selenium (µg)............... 106.5

Nutrition tips

• This salad is a great source of iron, with most of the iron present coming from the orange roughy and mussels. 
• The protein in the fish has the added benefit of helping with the absorption of the non-haem iron in the spinach, chives and parsley. 
• The mussels in the recipe are a great source of iodine - an important mineral in New Zealand where intakes of this mineral are often low.
• The salad also provides all the daily requirements for selenium in one portion.