SERVES: 6-8
PREPARATION TIME: 70 mins
LEVEL: Medium
INGREDIENTS
800g Barramundi Fillets, pat dry
1½ tsp Cumin seeds, toasted, coarsely-ground
1½ tsp Coriander seeds, toasted, coarsely-ground
½ - 1 tsp Flaked dried chillis
1 tsp Garlic flakes
Cracked black pepper
Smoked sea salt
Coriander & Walnut Tibouli
¼ cup Fine bulghur
¼ cup Finely-chopped fresh coriander leaves
¼ cup Finely-chopped mint leaves
2 stalks Spring onions, finely-chopped
1 pc Red chilli, deseeded, finely-diced
5 - 6 pcs Cherry Tomatoes, diced, drained
1 pc Lebanese or small Japanese cucumber, seeds removed, diced
1 pc Small red onion, peeled, finely-diced
1 pc Pomegranate, seeds extracted (optional)
½ pc Lemon, zest and juice
1 tbsp Pomegranate molasses
2 - 3 tbsp Extra virgin olive oil
1 pinch Sea salt
1 pinch Sugar
1 pinch (generous) Coarsely-ground cumin
Cracked black pepper
Roasted smoked/normal walnuts, roughly-chopped
1 tsp Garlic flakes
Extra lemon, thinly-sliced and slit from middle to edge