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.
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Details
- Difficulty
- Easy
- Prep
- 10 min
- Active
- 10 min
- Cook
- 35 min
- Total
- 35 min
- Yield
- 4 portions
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- Category
- Main coursesFish & seafood
- Time
- 30–60 min
- Nutrition
- High proteinHigh fibre
- Difficulty
- Easy
- fresh flat-leaf parsley
- 1.1 oz
- fresh mint
- 1.1 oz
- red onion
- 1.8 oz
- shelled pistachios
- 2.8 oz
- cauliflower
- 11 oz
- 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
- 0.7 oz
- garlic
- 2 cloves
- fresh flat-leaf parsley
- 1.1 oz
- tahini
- 4.2 oz
- freshly squeezed lemon juice
- 1.8 oz
- water
- 5.3 oz
- chilli powder
- 0.3 tsp
- sea salt
- 0.5–1 tsp
- ground black pepper
- 0.3 tsp
- water
- 2.2 lb
- Vegetable stock paste
- 1 tsp
- tri-colour quinoa
- 5.3 oz
- 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.
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