Green Shakshuka, Quinoa & Fish

This nourishing and delicious one-pan dish is a great take on classic shakshuka for those who can’t eat tomatoes or want to try a different version.

⅓ cup olive oil

½ small leek or 1 small brown onion,

finely chopped

2 cloves garlic, sliced

1½ tbsp ras el hanout

1 small head of broccoli, thinly chopped,

stalk and all

½ bunch kale or cavolo nero, leaves

thinly sliced, stalks discarded 2 courgettes, grated

1 cup mixed colour quinoa, rinsed 2½ cups vegetable stock

600g firm white-fleshed fish fillet

⅓ cup dairy-free pesto

1 cup frozen peas

Handful coriander, roughly chopped ½ cup natural greek-style yoghurt 2 lemons, cut into wedges

Place a large shallow casserole dish or frying pan over medium-high heat. Add 2 tablespoons of the olive oil, the leek or onion, garlic and a pinch of sea salt. Cook, stirring, for about 3 minutes until the leek is soft, then add the ras el hanout and broccoli and continue cooking for 1 minute. Add the kale, courgette and a crack of black pepper and cook for 2 minutes, until the kale begins to wilt.

Add the quinoa and stir through. Pour in the vegetable stock and stir until evenly distributed. Adjust the seasoning and bring to the boil. Cover, reduce the heat to a simmer and cook for 10 minutes.

Season the fish with salt and pepper and gently combine with the remaining olive oil and half the pesto. Nestle the fish into the veges and quinoa, scatter the frozen peas over the top and cover with a lid.

Continue to cook over low heat for a further 10 minutes, keeping an eye on the fish as it cooks; don’t overcook it.

Remove the dish or pan from the heat and allow to stand for 5 minutes. Drizzle with the remaining pesto, scatter the coriander over the top and serve with the yoghurt and lemon wedges. Serves 4