White fish with broccoli & chickpea tabouli with tahini yoghurt

1. Bring a medium saucepan of water to the boil. Blanch broccoli for 1-2 minutes or until bright green in colour. Drain and rinse under cold water. Transfer to small food processor and blitz until rice like in texture. Transfer to a large bowl along with chickpeas, spinach, onion, parsley, mint and almonds. In a separate small bowl, whisk lemon juice, pomegranate molasses, two tablespoons oil and a pinch of salt until combined. Pour dressing over tabouli and toss to coat.
2. Heat remaining one tablespoon oil in a large frying pan over medium-high heat. Rub cumin over flesh side of fish. Add fish to the pan skin side down, and cook for 2-3 minutes or until skin is golden and crispy. Reduce heat to medium and continue to cook until heat has risen halfway up the side of the fillets. Turn and cook for a further 2-3 minutes or until cooked through.
3. Combine yoghurt, tahini, garlic and lemon zest in a small bowl. Spread yoghurt between four serving plates. Spoon over tabouli and carefully arrange fish on top.

Cooking Tip: Pomegranate molasses is a tangy, Middle Eastern ingredient that can now be found in most major and independent supermarkets. Besides using it in salad dressings, try drizzling it over cooked meats like lamb or to finish off indulgent desserts such as pavlova.

Nutrition Tip: Not only do herbs give dishes bright colour and fresh flavour, but like other leafy greens they are a good source of vitamins A, C and K. So don’t sprinkle them on as a dainty garnish, but add generous handfuls to dishes such as salads and grains.