Battered and

Tempura mixed seafood with lemon

10 minutes

Coconut recipes

Fragrant coconut-poached fish

15 minutes

Seafood recipes

Roast honey-and-orange yellowtail with ginger spring onions

25 minutes

Pasta recipes

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20 minutes

Seafood recipes

Alaskan salmon and soya

15 minutes

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Snoek and trout chowder

30 minutes

Prawns and

Fire-and-ice oysters

15 minutes

Calamari

Salt-and-pepper calamari with sweet chilli sauce

Fish recipes

Crisp fish strips with sweet pepper sauce

20 minutes

Anchovy recipes

Butternut and baby marrow chips with anchovy aioli

10 minutes

Asian recipes

Asian calamari with carrot dressing

5 minutes

Quinoa recipes

Rose-poached salmon on tabouleh salad

10 minutes

Rose-poached salmon on tabouleh salad

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

½ cup olive oil
3 lemons, juiced
3 garlic cloves, crushed
6 T parsley, chopped
2 t coriander, chopped
4 T mint, chopped
3 cups red quinoa, cooked
2 tomatoes, chopped
½ cucumber, chopped
1 red onion, chopped
Sea salt and freshly ground black pepper, to taste
1 rose tea bag
4 x 150 g salmon fillets

Method

Combine the olive oil, lemon juice, garlic and herbs and pour over the quinoa. Mix in the tomatoes, cucumber, onion and seasoning.

Stew the tea bag in 1 litre water in a saucepan for 2 minutes. Remove the tea bag.

Bring the liquid to a simmer, then add the fish and poach for 8 minutes.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Tempura mixed seafood with lemon

Fragrant coconut-poached fish

Roast honey-and-orange yellowtail with ginger spring onions

Toasted linguine with tomato, chorizo and mussels

Alaskan salmon and soya

Snoek and trout chowder

Fire-and-ice oysters

Salt-and-pepper calamari with sweet chilli sauce

Crisp fish strips with sweet pepper sauce

Butternut and baby marrow chips with anchovy aioli

Asian calamari with carrot dressing

Rose-poached salmon on tabouleh salad

Rose-poached salmon on tabouleh salad

Ingredients

Method