Moroccan aubergine & chickpea salad
This salad is delicious served with grills, or serve with couscous for a veggie lunch
Moroccan spiced fish with ginger mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 large sweet potatoespeeled and cut into chunks
- 2 tsp buttersoftened
- 1 garlic clovecrushed
- 0.5-1 tsp harissa(Belazu is good)
- zest 1 lemon
- small handful coriandermost chopped, rest left whole
- fingertip-size piece fresh root gingerfinely grated
- 2 skinless white fishfillets (look for sustainably caught)
Nutrition: per serving
- kcal445
- fat7g
- saturates3g
- carbs65g
- sugars17g
- fibre0g
- protein36g
- salt0.67glow
Method
step 1
Heat oven to 200C/fan 180C/gas 6. Cook the sweet potatoes in boiling, salted water for about 10 mins or until just tender when pierced with a knife. Meanwhile, mix together the butter with the garlic, harissa, lemon zest, chopped coriander and some seasoning. When the potatoes are ready, drain thoroughly, mash with the ginger and seasoning, then keep warm.
step 2
Place the fish in a roasting tin, season, then spread half the flavoured butter over each fillet. Roast for about 8 mins until just cooked through. Serve with the ginger mash and some green veg.
