This recipe is based on the Mediterranean diet which is more of an eating pattern than a strict diet. It’s based on research stating that people living in Mediterranean countries live longer!
259 Reviews
Cals 578 · Prot 57 · Carbs 49 · Fat 20
Low Carb
Calorie Smart
30 min
This recipe is based on the Mediterranean diet which is more of an eating pattern than a strict diet. It’s based on research stating that people living in Mediterranean countries live longer!
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2419 / 578
Fats (g)
19.6
of which saturated (g)
4
Carbohydrates (g)
49
of which sugars (g)
3.3
Fibers (g)
7.3
Proteins (g)
56.8
Salt (g)
0.9
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Quinoa
Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measuredwater to a pot and bring it to a boil. Add the quinoa and 0.5 stockcube. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender. Transfer to a bowl and refrigerate.
2 Prep
Meanwhile, wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Pick the mint and basil leaves. Peel and chop the garlic. Grate the Parmesan.
3 Blend dressing
Add the Parmesan, mint, basil, garlic, a very generous squeeze of lemon juice, the lemon zest, oliveoil, salt and pepper to a food processor. Blitz.
Tip!Firmly roll the lemon on the work surface before slicing it. This will help release more of its juices.
4 Fry
Pat the seabream fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan with a drizzle of oil over a medium-high heat. Once hot, add the seabream, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.
5 Assemble
Meanwhile, toss the drained and cooled quinoa, babyspinach and almonds in the dressing.