Study night dinner: Hapuku with tabouleh and yoghurt dressing

Tamara West

To accompany a study night, try this fish dish for some brain food.

Tabouleh salad

½ cup	Burghul wheat
¼ cup	Chopped natural almonds
3	Tomatoes, diced
½	Telegraph cucumbers, diced
½	Celery stalks, small and diced
1 bunch	Flat leaf (Italian) parsley, leaves shredded
¼ cup	Mint leaves, chopped
2	Lemons, grated zest and juice
¼ cup	Extra virgin olive oil
1 to serve	Lettuce leaf

Yoghurt dressing

¾ cup	Plain probiotic yoghurt (Main)
½ clove	Garlic, crushed
6	Mint leaves, large

Fish

600 g	Hapuka fillets, sliced into four portions of even thickness (Main)
1 to dust	Flour
1 to serve	Lemon, cut into wedges

Directions

1. Place burghul in a bowl and cover well with cold water. Set aside for 1 hour to soak. Drain burghul into a sieve and gently press to remove water. Place in a large mixing bowl and add almond, tomato, cucumber, celery, lettuce, parsley and mint.
2. Whisk together lemon zest and juice with olive oil and season generously with salt and freshly ground black pepper. Pour lemon dressing over salad and stir once to combine.
3. Mix yoghurt together well with garlic, mint and a good pinch of salt.
4. Dust pieces of fish lightly in flour, shaking to remove any excess.
5. In a large pan, fry in a little olive oil or vegetable oil at medium-high heat for 2 minutes each side or until cooked to medium.
6. Serve fish with lemon wedges, tabouleh salad, lettuce leaves and yoghurt dressing.