Fresh pomegranate seeds are deliciously sweet and loaded with Vitamin C and Vitamin K for healthy strong bones.
Serves: 2 | Cook Time: 25 mins | Calories: 617 | Type: Gluten-Free | Macros P: 42g / C: 32g / F: 22g
- 2 x 150g ling (fish)
- 80g quinoa
- 2 tomatoes
- 2 spring onions
- 1 pomegranate
- 1/2 lemon
- Handful of parsley
- 2 tsp za’atar (sesame)
- 2 tsp harissa paste
- 30g creamed coconut (sulphites)
Already in your kitchen
- Sea salt & black pepper
- Coconut oil / olive oil
At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.
- Mix the za’atar with 1/2 tbsp oil in a bowl to create a paste. Coat the ling with the paste and a pinch of sea salt. Cover with clingfilm and leave to marinate until ready to cook.
- Boil a kettle. Rinse the quinoa and add to a pan of 300ml boiling water, simmer for 15 mins, then drain.
- Meanwhile, to make the tabbouleh; into a bowl, thinly slice the spring onion, finely dice the tomatoes and finely chop the parsley leaves. Slice the pomegranate in half, remove the seeds and add to the bowl. Stir in the cooked quinoa, juice of the lemon, and season with sea salt and black pepper.
- Boil a kettle. Preheat a frying pan over a medium heat and add 1/2 tbsp oil. Fry the ling for 3-4 mins each side until cooked through with a golden brown spice crusting.
- In a separate bowl, mix the creamed coconut with 30ml of boiling water and stir in the harissa paste; then set aside.
- Spoon the tabbouleh onto two warm plates and top with the za'atar ling. Drizzle over the coconut harissa dip.