Grilled fish with charred greens & cool mint dressing

1. Roughly chop half the spring onions and mint leaves. Blend together with lemon zest, 1/2 lemon juice and yoghurt using a stick mixer (alternatively finely slice and combine).

2. Place seeds in a dry frypan over medium-high heat. Toast for 2-3 minutes, or until golden. Remove and set aside.

3. Trim broccolini, wedge fennels (reserve fronds) and toss with 1 tbsp oil. Reheat frypan over high heat. Add vegetables and cook for 2-3 minutes, or until charred (cook in batches). Toss into a large bowl.

4. Add 1/2 tbsp oil to pan and reduce heat to medium-high. Season fish with salt and pepper, then cook for 3-4 minutes on each side, or until cooked through.

5. Slice remaining spring onions and mint. Halve sprouts. Toss with charred vegetables and dressing. Season with salt and pepper to taste.

6. Divide fish and vegetables between plates. Scatter over toasted seeds. Garnish with fennel fronds and serve with lemon wedges.

Notes:
No Fish option - replacement is chicken breast schnitzels.

Increase cooking time to 10 minutes, or until cooked through.

spring onions 1/3 bunch
mint 1/2 bunch
lemon 1
natural yoghurt 1 tub (200g)

sunflower seeds 1 packet (40g)

broccolini 2 bunches
Baby fennels 2

white fish fillets 2 packets

snow pea sprouts 1/2 punnet

From your pantry:
oil (for cooking), salt, pepper