Za’atar ling on pomegranate quinoa tabbouleh
We coat our ling fillets in Middle Eastern spice blend Za'atar, made up of oregano, marjoram, sumac and sesame.
- 340 g ling
- 80 g quinoa
- 2 tomatoes
- 2 spring onions
- 1 pomegranate
- 1/2 lemon
- handful parsley
- 2 tsp za’atar (sesame)
- 2 tsp harissa paste
- 30 g creamed coconut
- Sea salt & black pepper
- Coconut oil / olive oil
- Mix the za’atar with 2 tsp 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 400ml 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 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 2 tsp oil. Fry the pollock 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, set aside.
- Plate the dish by placing the ling on top of the tabbouleh. Serve alongside the coconut harissa dip.