- 2 large zucchini, sliced diagonally
- 2 pears, quartered, cored, cut into wedges
- 200g haloumi, sliced
- 2 pieces preserved lemon (see note)
- 1/2 cup fresh flat-leaf parsley leaves
- 250g cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 lemon, halved
- 450g firm white fish fillets
- 2 teaspoons Middle Eastern spice blend
- Chargrilled ciabatta, to serve
- Step 1Heat a barbecue chargrill or chargrill pan over medium-high heat. Cook zucchini, pear and haloumi in batches for 1 minute each side or until just tender and browned. Transfer to a bowl. Set aside for 5 minutes to cool slightly.
- Step 2Rinse preserved lemon. Discard pulp. Cut into very thin slices. Add preserved lemon, parsley, tomato and oil to zucchini mixture. Juice 1 lemon half. Drizzle over zucchini mixture. Season with salt and pepper. Toss to combine. Set aside. Cut remaining lemon half into wedges.
- Step 3Place fish on a large plate. Coat both sides of fish evenly with spice blend.
- Step 4Heat chargrill pan over medium-high heat. Cook fish for 2 to 3 minutes each side or until cooked through. Serve fish with salad, lemon wedges and ciabatta.
- High fibre
If you can’t get preserved lemon, substitute with the zest of 1 lemon.
Prepare in advance: Make step 3. Place ona plate. Cover. Refrigerate for up to 1 day.
- Author: Tracey Meharg
- Image credit: Andrew Young and Guy Bailey
- Publication: Super Food Ideas