About This Recipe
For the salad:
1 vegetable stock cube
½ cup puy green lentils
½ cup giant couscous
1 cup shelled edamame (soy beans)
½ red pepper, finely chopped
the seeds from ½ a pomegranate
1 cup (about ½ a 400g can) of chickpeas, rinsed and drained
1 medium carrot, peeled and grated
4 spring onions, finely chopped
2 handfuls of baby spinach, shredded
1 handful of rocket
2 tbsp pumpkin seeds
¼ cup of fresh parsley leaves, chopped
For the salad dressing:
4 tbsp extra-virgin olive oil
1 tsp clear honey
1 tsp dijon mustard
zest and juice of 1 lime
For the seabass:
4 fillets of sea bass, skin on
5cm piece of root ginger, skinned and cut into fine matchsticks
2 long red chillies, cut into matchsticks
2 cloves of garlic, thinly sliced
2 spring onions, cut into 5cm long matchsticks
- Boil some water (about 1½ litres). Crumble in the stock cube, then add the lentils. Boil for 7 minutes, then add the giant couscous and continue to boil for another 7-8 minutes until both are tender to the bite. Drain and refresh in cold water. Shake off any excess water and put the lentil and couscous mix into a large bowl.
- Add the rest of the salad ingredients to the bowl and toss gently.
- Mix the dressing ingredients together in a small bowl and whisk with a fork until the honey has dissolved. Pour over the salad and then spoon into serving dishes.
- Cook the fish in a hot frying pan with a little wok oil, skin-side down, for 5 minutes until almost cooked through. Flip it over and cook the other side for 30 seconds, then remove from the pan and set aside on some kitchen paper.
- Fry the ginger, chilli and garlic for 2 minutes, then add the spring onions, stir for a moment and remove from the heat. Place the cooked fish on top of the salad, sprinkle a little soy sauce over the fish and then top with the fried vegetables. Serve immediately.