Fish with herb tahini sauce & quinoa cauli tabbouleh

Tabbouleh

• 30 g fresh flat-leaf parsley, leaves only
• 30 g fresh mint, leaves only
• 50 g red onion
• 80 g shelled pistachios
• 300 g cauliflower, broken into florets
• 4 Roma tomatoes, deseeded and finely diced
• 2 tbsp extra virgin olive oil
• 2 - 3 pinches sea salt, to taste
• 2 - 3 pinches ground black pepper, to taste
• 2 tbsp freshly squeezed lemon juice

Herbed tahini sauce

• 20 g toasted pine nuts
• 2 garlic cloves
• 30 g fresh flat-leaf parsley, leaves and stalks
• 120 g tahini
• 50 g freshly squeezed lemon juice
• 150 g water
• ¼ tsp chilli powder
• ½ - 1 tsp sea salt, to taste
• ¼ tsp ground black pepper

Steamed fish

• 1000 g water
• 1 tsp Vegetable stock paste
• 150 g tri-colour quinoa, rinsed
• 4 firm white fish fillets (175 g each)
• extra virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• sea salt, to season
• ground black pepper, to season
• toasted pine nuts, to garnish
• fresh flat-leaf parsley, leaves only, roughly chopped, to garnish
• fresh mint, leaves only, roughly chopped to garnish