Main courses · Fish & seafood
Fish with herb tahini sauce & quinoa cauli tabbouleh
The tabbouleh makes enough for 8 serves. Portion the leftovers and refrigerate for up to 3 days, ready to ‘pimp’ with your protein of choice and extra veggies for a healthy lunch, ready to go.
TM31TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 35 min
- Total
- 35 min
- Yield
- 4 portions
Find similar recipes
Select any label to use it as a search filter.
- Category
- Main coursesFish & seafood
- Time
- 30–60 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- fresh flat-leaf parsley
- 30 g
- fresh mint
- 30 g
- red onion
- 50 g
- shelled pistachios
- 80 g
- cauliflower
- 300 g
- Roma tomatoes
- 4
- extra virgin olive oil
- 2 tbsp
- sea salt
- 2–3 pinches
- ground black pepper
- 2–3 pinches
- freshly squeezed lemon juice
- 2 tbsp
- toasted pine nuts
- 20 g
- garlic
- 2 cloves
- fresh flat-leaf parsley
- 30 g
- tahini
- 120 g
- freshly squeezed lemon juice
- 50 g
- water
- 150 g
- chilli powder
- 0.3 tsp
- sea salt
- 0.5–1 tsp
- ground black pepper
- 0.3 tsp
- water
- 1 kg
- Vegetable stock paste
- 1 tsp
- tri-colour quinoa
- 150 g
- firm white fish fillets
- 4
- extra virgin olive oil
- extra virgin olive oil
- freshly squeezed lemon juice
- 1 tbsp
- sea salt
- sea salt
- ground black pepper
- ground black pepper
- toasted pine nuts
- toasted pine nuts
- fresh flat-leaf parsley
- fresh flat-leaf parsley
- fresh mint
- fresh mint
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 51.8 g
- Energy
- 2,668.6 kJ
- Calories
- 637.8 kcal
- Fat
- 45 g
- Fibre
- 10.2 g
- Carbohydrates
- 30.9 g
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗