Moroccan fish with bean hummus & ribboned salad
Fish
30 Min
very easy
4 People
Rating starstarstarstarstar
Cumin-spiced fish on a bed of smooth, lemony white bean hummus. Paired with a ribboned carrot and rocket salad, dotted with chopped dates and sprinkled with toasted pepita seeds.

No Fish option - replacement is chicken schnitzels
.
1. Toast pepitas in dry frypan over medium-high heat, stirring for 3-4 minutes until golden. Add 1 tsp cumin and 2 tsp olive oil. Cook for 1 minute stirring, remove and cool.

2. Zest lemon and set aside.
Blend 1/2 lemon juice with 1/2 crushed garlic clove, drained beans and yoghurt using a stick mixer or processor until smooth. Season with salt and pepper.

3. Ribbon carrots using a peeler. Toss together with rocket. Whisk remaining 1/2 lemon with 2 tbsp olive oil, chop dates and stir through to coat. Toss dressing, dates and salad together.

4. Sprinkle 2 tsp cumin and lemon zest over fish fillets. Season with salt and pepper. Reheat pan over medium-high heat with 1 tbsp oil. Cook fish for 3-4 minutes on each side or until cooked through.

5. Spread bean hummus over plates. Toss dressing through salad and place even amounts over top along with fish. Scatter over spiced pepitas.

Notes:
Stirring the dates through the dressing will make it easier to toss them through the salad as it takes away the stickiness.



No Fish option - replacement is chicken schnitzels

Cook for 4-5 minutes on each side or until cooked through.
pepitas 1/2 packet (75g)

lemon 1
lima beans 400g x 2
natural yoghurt 1/4 cup

purple carrots 2
carrots 2
rocket 1/2 bag (100g)
dates 1 packet (80g)

white fish fillets 2 packets

From your pantry:
oil (for cooking + olive), salt, pepper, ground cumin, garlic (1/2 clove)