- 40g quinoa (or 85g pre-cooked quinoa)
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 3 tbsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 3 tbsp chopped coriander
- 150g pot 0% natural yogurt
- 1 garlic clove
- ¼ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- pinch of cumin seeds
- 2 x 150g chunky fillets skinless white fish, such as sustainable cod
- ¼ cucumber, finely diced
- 1 small red onion, finely chopped
- 4 tomatoes, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- good squeeze of lemon juice
Tip the quinoa (if not pre-cooked) into a pan, cover with water and boil, covered, for 25 mins, checking the water level to make sure it doesn’t boil dry. Drain well.
Meanwhile, put 2 tbsp each of the mint and coriander in a bowl. Add the yogurt and garlic, and blitz with a hand blender until smooth. Stir 2 tbsp of the herby yogurt with the turmeric and cumin, then add the fish and turn in the mixture to completely coat.
Turn the grill to High. Arrange the fish in a shallow heatproof dish and grill for 8-10 mins, depending on thickness, until it flakes. Toss the quinoa with the cucumber, onion, tomatoes, lemon juice and remaining herbs. Spoon onto a plate, add the fish and spoon round the mint chutney, or add it at the table.