6 shallots, ends trimmed, pale section only, finely chopped
2 tbs fresh lemon juice
2 tsp olive oil
1/2 tsp ground cinnamon
Olive oil, extra, to grease
4 (about 150g each) firm white fish fillets (such as ling)
2 lemons, halved
METHOD Step 1 Place the burghul in a heatproof bowl. Add enough boiling water to cover. Set aside for 20 minutes to soak. Drain and remove as much liquid as possible. Transfer to a large bowl. Step 2 Stir in the tomato, cucumber, parsley, mint, shallot, lemon juice, oil and cinnamon. Taste and season with pepper. Step 3 Preheat a barbecue flat plate or large frying pan on high. Brush with oil to lightly grease. Add the fish and cook for 2 minutes each side or until the fish flakes easily when tested with a fork in the thickest part. Add the lemons, cut-side down, and cook for 1-2 minutes or until golden and caramelised. Step 4 Divide the tabouli among serving plates. Top with the fish and serve with the caramelised lemon.
brown rice salad with eggplant & pumpkin
INGREDIENTS
800g pumpkin, peeled, seeded, cut into 1.5cm pieces
1 medium (about 450g) eggplant, ends trimmed, cut into 1.5cm pieces
2 tsp ground cumin
Olive oil spray
525g (3 cups) cooked brown rice
1 zucchini, trimmed, halved, thinly sliced
45g (1/4 cup) pepitas, lightly toasted
1/4 cup fresh continental parsley leaves, chopped
1/4 cup fresh mint leaves, torn
45g (1/4 cup) currants
130g (1/2 cup) low-fat natural yoghurt
1 garlic clove, crushed
1 1/2 tbs fresh lemon juice
METHOD Step 1 Preheat oven to 200ºC. Line a baking tray with non-stick baking paper. Place pumpkin and eggplant on prepared tray. Sprinkle with cumin and season with pepper. Spray with oil and roast for 25 minutes or until tender. Step 2 Combine the pumpkin, eggplant, rice, zucchini, pepitas, parsley, mint and currants in a large bowl. Step 3 Combine the yoghurt, garlic and lemon juice in a small bowl. Divide salad among serving bowls and top with dressing.