Treat your­self to spiced fish

Ku­mara and cous­cous, com­bined with lemon zest and juice and chopped baby spinach, makes a de­li­cious salad.

Matamata Chronicle - - Classified -


Serves 4–5 Ready in: 25 min Prep time: 15 min Cook time: 20 min

Lemony ku­mara and cous­cous 500g or­ange or golden ku­mara, peeled and diced 1.5 cm 1 ta­ble­spoon olive oil 1 tea­spoon runny honey 1 cup chicken stock 1 cup cous­cous Zest and juice of 1 lemon 1 ta­ble­spoon but­ter

tea­spoon salt 100–120g baby spinach leaves, roughly chopped Spiced fish 1 tea­spoon pa­prika 1 tea­spoon ground cumin 1 tea­spoon ground co­rian­der 3 ta­ble­spoons flour

tea­spoon salt 600g skin­less, bone­less, white fish fil­lets 1 ta­ble­spoon olive oil

Cu­cum­ber dip

cup nat­u­ral yo­ghurt or sour cream 1 Le­banese cu­cum­ber, finely diced 1 tea­spoon runny honey

Pre­heat oven to 200 de­grees Cel­sius. Line an oven tray with bak­ing pa­per. Toss ku­mara with oil and honey on pre­pared tray and sea­son with salt. Roast un­til soft and start­ing to

The cu­cum­ber dip is so easy to make and adds the ex­tra el­e­ment to this dish.

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