Fish with herb tahini sauce & quinoa cauli tabbouleh

Fish with herb tahini sauce & quinoa cauli tabbouleh

4.2 13 rating

Prep. 10min

Total 35min

4 portions

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

Fiber 10.2 g

Saturated fat 5.9 g

Carbohydrates 30.9 g

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