Ingredients

Ingredients For the quinoa, tomatillo and preserved lemon salad

• 50ml/2fl oz olive oil

• 1 red onion, peeled, sliced

• ¼ tsp sweet smoked paprika

• 20ml/¾fl oz sherry vinegar

• 100g/3½oz quinoa (uncooked weight), cooked according to packet instructions

• 2 medium tomatillos, diced

• 1 tbsp preserved lemon rind, pulp removed, finely diced

• 4 tbsp chopped fresh coriander, plus extra whole leaves, to serve

• 2 tbsp finely chopped fresh mint leaves

• 1 lime, juice only

For the toasted seeds

• 100ml/3½fl oz olive oil

• handful fresh curry leaves

• 2 tsp fennel seeds

• 2 tsp poppy seeds

• 1 tsp kalonji (black onion) seeds or nigella seeds

• 1 tsp black mustard seeds

• 200g/7oz sunflower seeds

• 200g/7oz pumpkin seeds

• 1 tbsp amchur (dried, ground, unripe mango)

• 1 tsp salt

For the chermoula-baked sea bass

• 2 x 250-300g/9-10½oz sea bass fillets, skin on

• 1 tbsp cumin seeds, toasted, ground

• 1 tsp coriander seeds, toasted, ground

• 1½ tsp sweet smoked paprika

• ½ tsp dried chilli flakes

• 1 tbsp fresh root ginger, peeled, crushed to a paste

• 1 tbsp fresh turmeric, peeled, crushed to a paste

• 2 garlic cloves, peeled, crushed

• 1 banana shallot, peeled, finely chopped

• 2 lemons, zest and juice

• 3 tbsp flatleaf parsley leaves, finely chopped

• 5 tbsp fresh coriander, finely chopped

• 1 tsp salt

• 100ml/3½fl oz extra virgin olive oil

• 1 tbsp olive oil

For the tahini cream

• 125ml/4½fl oz tahini

• 1½ lemons, juice only

• 125ml/4½fl oz water

• salt, to taste

To serve

• 50g/2oz mustard, sorrel or watercress leaves

• drizzle extra virgin olive oil

• 1 lime, cut into wedges

Description

Recipe Uses 50ml/2fl Oz Olive Oil, 1 Red Onion, Peeled, Sliced, ¼ Tsp Sweet Smoked Paprika, 20ml/¾fl Oz Sherry Vinegar, 100g/3½oz Quinoa (uncooked...

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