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Fish with herb tahini sauce & quinoa cauli tabbouleh

Fish with herb tahini sauce & quinoa cauli tabbouleh
4.0 14 ratings
Prep. 10min
Total 35min
4 portions
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Ingredients

Tabbouleh
  • fresh flat-leaf parsley leaves only
    30 g
  • fresh mint leaves only
    30 g
  • red onion
    50 g
  • shelled pistachios
    80 g
  • cauliflower broken into florets
    300 g
  • Roma tomatoes deseeded and finely diced
    4
  • extra virgin olive oil
    2 tbsp
  • sea salt to taste
    2 - 3 pinches
  • ground black pepper to taste
    2 - 3 pinches
  • freshly squeezed lemon juice
    2 tbsp
Herbed tahini sauce
  • toasted pine nuts
    20 g
  • garlic cloves
    2
  • fresh flat-leaf parsley leaves and stalks
    30 g
  • tahini
    120 g
  • freshly squeezed lemon juice
    50 g
  • water
    150 g
  • chilli powder
    ¼ tsp
  • sea salt to taste
    ½ - 1 tsp
  • ground black pepper
    ¼ tsp
Steamed fish
  • water
    1000 g
  • Vegetable stock paste
    1 tsp
  • tri-colour quinoa rinsed
    150 g
  • firm white fish fillets (175 g each)
    4
  • extra virgin olive oil
  • freshly squeezed lemon juice
    1 tbsp
  • sea salt to season
  • ground black pepper to season
  • toasted pine nuts to garnish
  • fresh flat-leaf parsley leaves only, roughly chopped, to garnish
  • fresh mint leaves only, roughly chopped to garnish

Difficulty

easy

Nutrition per 1 portion

Sodium 822.2 mg
Protein 51.8 g
Calories 2678.8 kJ / 637.8 kcal
Fat 45 g
Fibre 10.2 g
Saturated Fat 5.9 g
Carbohydrates 30.9 g

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