Fennel fish with pumpkin & buckwheat salad

30 Min
4 People
Rating starstarstarstarstar
Golden roasted cubes of pumpkin tossed with crunchy yellow butter beans, watercress and buckwheat alongside grilled fennel fish fillets.

No fish option - replacement is chicken breast fillet.
1. Set oven to 200ºC.

Place buckwheat mix in a saucepan and cover with water. Bring to the boil and simmer for 10-15 minutes, or until tender. Drain and rinse.

2. Toss pumpkin on lined oven tray with 1 tbsp oil, salt and pepper. Roast in oven for 20 minutes until golden and cooked through.

3. Trim and slice beans into thirds. Deseed and dice cucumber. Slice celery, rinse and roughly chop watercress.

4. Whisk together 1 tsp oregano, 3 tbsp balsamic vinegar, 1 1/2 tbsp maple syrup and 3 tbsp olive oil. Season to taste with salt and pepper.

5. Coat fish with 1 tsp fennel seeds, salt and pepper. Heat frypan with 1 tbsp oil over medium-high heat. Cook fish for 4 minutes one side. Turn over and add 2 tbsp butter to pan. Cook for 3-4 minutes until cooked through.

6. Toss buckwheat with roast pumpkin, salad and dressing. Divide among plates and top with fish fillet. Spoon over butter from the pan.

Blanch the beans in the boiling buckwheat if you prefer them cooked. Or you can steam them in a basket on top.

No fish option - replacement is chicken breast fillet.
Slash and coat with fennel seeds. Add to tray to roast at the same time as the pumpkin. Slice to serve at the end.
buckwheat/currant mix 1 packet (200g)
Diced pumpkin 1/2 bag (500g)
beans 150g
Continental cucumber 1/2
celery 1 stick
watercress 1 sleeve
White fish fillets 2 packets

From your pantry:
oil (for cooking + olive), salt, pepper, balsamic vinegar, fennel seeds, dried oregano, maple syrup, butter