INGREDIENTS
SERVES: 3 – 4
- 125g Nerone black rice
- 40g quinoa
- ½ butternut squash (skin left on), approx. 350g in weight
- 1 small broccoli, florets and stem
- 2 tbsp coconut oil/ghee/olive oil
- ½ tsp turmeric powder
- Salt and pepper to taste
- Seeds form ½ pomegranate
- A handful of rocket leaves
- A handful of almond flakes
GREMOLATA WHITE FISH
- A big handful of parsley
- 4 tbsp Extra Virgin Olive Oil
- 1 lemon, juice and zest
- 1 clove of garlic
- ½ tsp salt
- 2 cod loins, approx. 500g in weight (cut into smaller pieces if too big for the pan)
- 2 tbsp coconut oil / ghee / olive oil
METHOD
- Cook the rice according to the instructions on the box.
- Cook quinoa in a separate saucepan according to the instructions.
- Preheat oven to 160°C. Put 1-2 tbsp of your chosen fat into an oven tray and melt it in the oven.
- Scrub the squash with a vegetable brush and cut it into bite-size pieces. Wash and separate broccoli florets and peel and cut the stem into bite-size pieces. Put all the vegetables into the oven tray with melted fat. Sprinkle some salt, black pepper and turmeric powder over and mix everything so that all the veg is coated with the fat and the seasoning. Add 2 splashes of water onto the tray, cover the tray with tin foil and roast until cooked, approx. 30 minutes, removing the foil towards the end of cooking.
- Toast almond flakes in a dry frying pan until golden brown. Keep an eye on them so not to burn.
- Make the gremolata by crushing garlic cloves with coarse sea / Himalayan salt on a chopping board, using the side of the blade of a large knife until you’ve got a paste. Add paste to a bowl with chopped parsley, olive oil and lemon juice and zest. Use enough oil to make it runny and then add lemon juice to taste. Keep tasting and adding more lemon juice until the final gremolata is almost too tangy when tasting. If too little lemon juice is used, the gremolata will be too oily and has a glaggy taste. So don’t scrimp on lemon juice.