CHERMOULA MARINATED FISH WITH CAULIFLOWER TABBOULEH DATE SYRUP

Ingredients

• PRESERVED LEMON VEGAN MAYONNAISE
• ¼ cup aquafaba (liquid from a can of chickpeas)
• 1 small clove garlic, roughly chopped
• ¼ preserved lemon, skin only, roughly chopped
• grated zest and juice of ½ lemon
• 100ml sunflower oil
• 50ml extra virgin olive oil
• DATE SYRUP (MAKES ABOUT ½ CUP; KEEPS FOR A COUPLE OF WEEKS)
• 12 medjool dates, pitted, chopped
• FOR THE CHERMOULA-MARINATED FISH
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• ½ teaspoon sea salt
• ½ teaspoon ground ginger
• ½ teaspoon ground turmeric
• 3 cloves garlic
• 1 cup coriander leaves and stalks, roughly chopped
• ½ preserved lemon, skin only
• 2 tablespoons olive oil
• 600g skinless, boneless fish fillets (I used monkfish)
• FOR THE CAULIFLOWER TABBOULEH & TO SERVE
• ¼ large cauliflower (or ½ a small one)
• 1 can chickpeas, drained, rinsed (reserve the aquafaba – the liquid in the tin)
• 1 tablespoon olive oil plus extra for frying
• ½ teaspoon sweet smoked paprika
• ½ teaspoon ground cumin
• ½ telegraph cucumber, deseeded, chopped
• 3 medium-sized tomatoes, deseeded, chopped
• 1 small red onion, chopped
• 2 cups flat-leafed parsley, finely chopped
• juice of ½ lemon
• 2 tablespoons extra virgin olive oil

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