pan fried fish with tabouli

INGREDIENTS

• 170g (1 cup) burghul
  
• 2 large vine ripened tomatoes, quartered, deseeded, finely chopped
  
• 1 Lebanese cucumber, halved lengthways, deseeded, finely chopped
  
• 1/4 cup chopped fresh continental parsley
  
• 1/4 cup chopped fresh mint
  
• 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.

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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.

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