Za´atar snapper with quinoa tabbouleh

SERVES 4 PREP AND COOK TIME 30 MINUTES

1 tablespoon extra virgin olive oil

1 ½ tablespoons za’atar

4 x 180g skinless boneless snapper fillets

QUINOA TABBOULEH

½ cup (100g) red quinoa, rinsed

4 cups fresh flat-leaf parsley leaves, chopped coarsely

200g grape or cherry tomatoes, quartered

2 green onions, sliced

¼ cup (60ml) extra virgin olive oil

2 tablespoons lemon juice

TAHINI SAUCE

1/3 cup (80ml) tahini

¼ cup (60ml) lemon juice

2 small cloves garlic, crushed

1 QUINOA TABBOULEH Place quinoa and 1 cup (250ml) water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 15 minutes or until water is absorbed and quinoa is tender. Combine quinoa, parsley, tomato and green onion in a large bowl. Combine oil and lemon juice in a small bowl; season to taste. Pour dressing over tabbouleh, then stir to combine; set aside.

2 TAHINI SAUCE Whisk ingredients and ¼ cup (60ml) water in a small bowl until combined; season to taste.

3 Combine oil, za’atar and fish in a large bowl; season. Cook fish on a heated grill plate (or grill or barbecue) over mediumhigh heat for 2 minutes on each side or until browned and cooked through.

4 Serve fish with Quinoa Tabbouleh and Tahini Sauce. Not suitable to freeze or microwave.