for 4 people

Couscous and beetroot

500 g	boiled beets X
120 g	couscous
½ tsp	ground cumin
½ tsp	salt
2 dl	water, boiling

Dressing

100 g	white almond cream
1	organic orange, grated zest set aside, all of the juice
1 tbsp	water
½ tsp	salt

Fish

	oil for frying
4	turbot fillets (each approx. 150 g)
½ tsp	salt
20 g	cress

How it's done

Couscous and beetroot

Mix the beetroot, couscous, cumin and salt in a bowl. Pour the water over the couscous, cover and leave to absorb for approx. 10 mins.

Dressing

Combine the almond butter, orange juice and water in a bowl, season with salt.

Fish

Heat the oil in a non-stick frying pan. Salt the fish fillets, fry for approx. 1 min. on each side. Spread the dressing on the plates. Top with the couscous, beetroot and fish. Garnish with the cress and reserved orange zest.

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