Spiced cod with quinoa salad & mint chutney

• quinoa↗40g g

  (or 85g pre-cooked quinoa)

• chopped mint3 tbsp tbsp
• chopped coriander3 tbsp tbsp
• pot 0% natural yogurt↗150g g
• garlic clove↗1
• turmeric↗¼ tsp tsp
• pinch of cumin seeds↗
• 2 x 150g chunky fillets skinless white fish

  such as sustainable cod

• cucumber↗¼

  finely diced

• small red onion↗1

  finely chopped

• tomatoes↗4

  chopped

• good squeeze of lemon juice

Step-by-step instructions

1. 1

   Tip the quinoa (if not pre-cooked) into a pan, cover with water and boil, covered, for 25 mins, checking the water level to make sure it doesn’t boil dry. Drain well.

2. 2

   Meanwhile, put 2 tbsp each of the mint and coriander in a bowl. Add the yogurt and garlic, and blitz with a hand blender until smooth. Stir 2 tbsp of the herby yogurt with the turmeric and cumin, then add the fish and turn in the mixture to completely coat.

3. 3

   Turn the grill to High. Arrange the fish in a shallow heatproof dish and grill for 8-10 mins, depending on thickness, until it flakes. Toss the quinoa with the cucumber, onion, tomatoes, lemon juice and remaining herbs. Spoon onto a plate, add the fish and spoon round the mint chutney, or add it at the table.