PREPARATION TIME 10 MINUTES • COOKING TIME 30 MINUTES • SERVES 4
Gum-Smoked Bream with Charred Coriander Tahina , Pomegranate and Walnut Tabouleh
• 4 x 300g bream , filleted and de-boned
• 2 tsp bush za-atar ( Davidson plum )
• 2 Tbsp macadamia oil
• sea salt flakes and freshlyground black pepper
• 1 tsp coriander seeds , toasted
• ½ tsp cumin seeds , toasted
• ½ tsp fennel seeds , toasted
• 150g tahini
• 2 cloves garlic , minced
• finely grated zest and juice of 1 lemon
• ¼ cup extra virgin olive oil
• ¼ cup pearl barley
• 1 bunch parsley , very finely chopped
• 1 Lebanese cucumber , seeded and diced
• 1 Tbsp pomegranate seeds
• 1 long red chilli , seeded and very finely diced
• ½ cup walnuts , toasted and chopped
• 1 tsp pomegranate-sumac vinegar
1 Sprinkle the bream fillets with za-atar and drizzle with macadamia oil . Season with salt and pepper . Arrange on a trivet , then set in a camp over with a handful of aromatic gum leaves in the bottom . Fit the lid , then cook for 15 minutes , until the fish is just firm .
2 Grind the spices in a mortar , then mix with the tahini , garlic , zest and juice . Stir in the olive oil , then add enough water to make a smooth paste . Season with salt and pepper .
3 Cook the pearl barley in a large saucepan of rapidly boiling salted water for 20 minutes , until tender , then drain . Mix with the parsley , cucumber , pomegranate seeds , chilli and walnuts . Season with salt and vinegar .
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