2. Zest lemon to yield 1 tsp (see notes). Blend with ricotta, 2 tbsp water, dill, crushed garlic and juice from 1/2 lemon until smooth, using a stick mixer. Season with salt and pepper. Transfer to a bowl and take to the table.
3. Cut lettuce lengthways and cucumbers and capsicum into sticks. Julienne purple carrots (alternatively cut into sticks) and cut remaining lemon into wedges. Layer on a serving platter and take to the table.
4. Heat a large pan with oil/butter over medium-high heat. Add fish fillets and cook for 3 minutes on each side or until just cooked through. Season with salt and pepper.
5. Take all ingredients to the table and allow everyone to assemble their own nourish bowl using mixed rice, fresh salad ingredients, grilled fish and sauce.
When zesting the lemon, take care to remove just the thin, yellow skin (zest) and not the white membrane that lies underneath which has a bitter, unappealing taste.
No fish option - white fish fillets are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Ricotta, 1/3 tub (170g) *
Dill, 1 packet
Garlic, 1 clove
Baby cos lettuce, 1 *
Continental cucumber, 1/2 *
Red capsicum, 1
Purple carrots, 2
White fish fillets, 2 packets
FROM YOUR PANTRY
oil/butter (for cooking), salt, pepper