Fish with Moroccan lentil salad

Fish with Moroccan lentil salad

Fish with Moroccan lentil salad

This light dish is packed full of mouthwatering flavours, and is perfect for a summer lunch or dinner.
Serves 4
Cooking time: 6 minutes
Ingredients
420g can no added salt brown lentils, rinsed and drained
1/3 cup currants
1/4 cup pepitas, toasted* (see Tip)
1 long red chilli, seeded and finely chopped
1 small red onion, finely chopped
1/2 cup mint leaves, chopped
1/2 cup flat leaf parsley
1 orange, rind finely grated and juiced
1 tsp ground cumin
3 tsp olive oil*
1/2 tsp brown sugar
Cracked black pepper, to season
Olive oil spray*
700g skinless snapper fillets, trimmed, and cut into smaller pieces if large
Lemon, to serve*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

1. Combine the lentils, currants, pepitas, chilli, onion, mint, parsley and orange rind in a large bowl. Toss well to combine. Combine 1/4 cup of the orange juice, cumin, olive oil, sugar and pepper in a screw-top jar and shake until well combined. Pour the dressing over the salad just before serving and toss to coat fully.

2. Preheat a barbecue flat-plate or large non-stick frying pan on medium-high. Lightly spray with oil. Season the fish with cracked black pepper. Cook for 2-3 minutes each side or until light golden and just cooked through. Serve with the lentil salad and lemon.

Tip Pepitas are the edible seed of the pumpkin that have been dried. You will find them where all the nuts are in the supermarket. They are nutritious and add crunch to salads. To toast them place them onto a baking tray and roast in 220°C (200°C fan-forced) oven for 3-5 minutes. Alternatively, dry roast in a non-stick frying pan frying pan over medium-high heat. Watch carefully as they can burn easily.

Moroccan-style mushroom tagine

Moroccan-style mushroom tagine

Moroccan-style mushroom tagine

​Try this delicious and fragrant vegetarian tagine. Recipe provided courtesy of Australian Mushroom Growers Association.
​Serves 4
Cooking time: 35 minutes
Ingredients
​1 tbs olive oil*
1 brown onion, finely chopped
1 tbs Ras el hanout or Moroccan spice blend (see Tip)
750g (1/2 small) butternut pumpkin, peeled, chopped
400g small cup mushrooms
400g can no added salt diced tomatoes*
1 cup reduced salt vegetable stock* or reduced salt chicken stock
400g can no added salt chickpeas, drained and rinsed
60g pitted dates, chopped
Reduced fat yoghurt*, coriander leaves and cooked couscous, to serve

*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.

​1. Heat oil in a medium deep frying pan over medium heat. Add the onion, cook for 3 minutes or until soft. Stir in the spice and cook, stirring, for 1 minute. Add pumpkin and mushrooms and stir until the vegetables are coated with spice mixture.

2. Add the tomatoes and stock, cover and simmer over medium-low heat, stirring occasionally, for 15 minutes or until the pumpkin is almost tender.

3. Stir in the chickpeas and dates, cook, covered a further 10 minutes until pumpkin is tender and chickpeas warm. Top with a little yoghurt, scatter over the coriander and serve with couscous.

Tip Ras el hanout is available from delicatessens and specialist spices suppliers. Moroccan spice blend is available supermarkets.