Roasted Middle Eastern Salad, Crispy Seabass & Pickled Tahini

Updated at: Thu, 17 Aug 2023 00:07:19 GMT

Step 1

Preheat the oven to 180c fab. Get all the prep out of the way.

Step 2

Make the pickled onion by cutting along the stem, removing the skin and then making thin slices from the top to the bottom leaving you with nice long strips.

Step 3

Bring to a simmer a mix of 50:50 white wine vinegar to water, adding 1 tsp of sugar. Drop the onion into the hot pickle and leave to one side.

Step 4

Cut the top off the butternut into rounds, cut off the skin and then dice into cubes. Dress in oil and za'atar and salt. Mix with diced sun dried tomatoes and pop into a roasting tray. Add to the oven 15 minutes after adding the squash, they only need around 6-8 minutes.

Step 5

In a jar (or bowl), shake together 2 tbsp tahini, 1-2 tsp honey, juice of 1 lemon and 4 tbsp water. Season well with salt. Adjust to taste.

Step 6

Dry the seabass well, pop skin side down in a cold oiled non-stick pan and bring up to a medium heat. Cook skin side down with a lid over the pan for 5 minutes, no need to flip.

Step 7

To serve, mix the butternut with the broccoli, plate and scatter over pomegranate seeds, a drizzle of tahini dressing and a side of pickled onions. Scatter over fresh parsley. Top with the seabass fillet and enjoy.

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Delicious

Easy

Fresh

Go-to

Under 30 minutes