This delicious Eat Fit Food meal has many nutritional benefits including the Omega-3 fatty acids found in the FISH. The leading health body in Australia, NHMRC, suggests we should eat more fish and aim for at least two serves per week.

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  • Salad

  • 250g cauliflower florets

  • 200g chickpeas drained

  • 50ml olive oil

  • 2 tsp Moroccan spice/chopped coriander root

  • ½ tsp turmeric

  • ½ tsp fennel seeds

  • ½ cup boiled water to soak currants

  • 40g soaked currents

  • 10g chopped coriander/ parsley leaf

  • Fish

  • 5 x 150g fish

  • Chopped herbs (chives/parsley/mint)

  • 40ml olive oil

  • 5 lemon slices (cooked on fish)

  • Salt and pepper to taste

  • Yoghurt dressing:

  • 250ml Coconut Yoghurt

  • ½ lemon - juiced

  • 1 tbsp dijon mustard


  • 1.

    Preheat oven to 165 degrees

  • 2.

    Marinate fish in herbs, olive oil, lemon and season with salt & pepper

  • 3.

    Put fish a tray and put a slice of lemon on each fish it fish. Bake for 12-14 minutes

  • 4.

    Whilst fish is cooking, make the salad by mixing in a bowl mix the olive oil, Moroccan spice, chopped coriander root, turmeric and fennel seed.

  • 5.

    Retrieve water that was used to soak currants and add to spices.

  • 6.

    Mix the raw cauliflower florets through the spice mix and steam roast for 10-12 mins, making sure not to overcook. Allow to cool.

  • 7.

    Add to washed chickpeas, soaked currants, chopped coriander and parsley leaf.

  • 8.

    To make the dressing, mix all  ingredients together.

  • 9.

    Top with pinenuts to serve


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