"I love cooking with Middle Eastern flavours, and this is a twist on a classic." - Tania Elisha (Home cook of the year finalist 2012)
- Heat 1 tablespoon oil in a large frying pan over low heat. Add the onion and season with salt. Cook, stirring occasionally, for 15 minutes or until golden and soft. Stir in the vinegar. Cook for 10 minutes or until caramelised. Remove from heat. Stir in the currants and pine nuts.
- Meanwhile, combine the tahini, lemon juice and water in a small bowl until smooth. Stir in the yoghurt and garlic. Season with salt.
- To make the green bean and chickpea salad, combine the oil, lemon juice and mustard in a screw-top jar. Season. Shake to combine. Cook the beans in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold water. Drain. Combine the beans, chickpeas and parsley in a large bowl. Drizzle over the dressing and toss to combine.
- Heat butter and remaining oil in a frying pan over medium heat. Cook fish for 3-5 minutes each side or until cooked through.
- Divide the bean mixture among plates. Top with the fish and spoon over the sauce. Sprinkle with a little cumin and top with onion mixture. Serve with grilled lemon halves.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set