Lettuce, tomato, cucumber, and cheese if you're lucky. We get it. The same old salad, time after time can be a bit of a bore. But move over, this recipe blends handful of spices with fish (or without for a vegan option), vegetables and chickpeas (for extra protein, fibre and iron), making this not just a perfect meal choice, but a dish your taste buds will crave more of.
250g cauliflower florets
200g chickpeas drained
50ml olive oil
2 tsp Moroccan spice/chopped coriander root
½ tsp turmeric
½ tsp fennel seeds
½ cup boiled water to soak currants
40g soaked currents
10g chopped coriander/ parsley leaf
Fish (leave out for a vegetarian/vegan option)
5 x 150g fish
5 lemon slices (cooked on fish)
40ml olive oil
Salt and pepper to taste
Chopped herbs (chives/parsley/mint)
250ml Kingland Natural Unsweetened Dairy Free Yoghurt
1 tbsp dijon mustard½ lemon, juiced
In a bowl mix the olive oil, Moroccan spice, chopped coriander root, turmeric and fennel seed.
Retrieve water that was used to soak currants and add to spices.
Mix the raw cauliflower florets through the spice mix and steam roast for 10 to12 mins, enduring it is cooked but not overcooked. Allow to cool.
Add cauliflower florets to drained and washed chickpeas.
Add soaked currants, chopped coriander and parsley leaf.
Marinade the fish in chopped herbs (parsley, chives, mint) in a bowl.
Put fish a tray and put a slice of lemon on each fish it fish.
Bake fish for 12 to 14 minutes at 165 C degrees.
Mix all yoghurt dressing ingredients together.
Then add 5g each portion toasted pinenuts to serve.