Pan Fried Fish with Cauliflower Tabbouleh
Ingredients
- ½ cup Japanese brown rice
- ½ cup + 2 tablespoons water
- ¼ head cauliflower, cut into large florets
- 1 tomato
- ¼ red onion
- 1½ tablespoons chopped mint leaves
- 1½ tablespoons chopped parsley leaves
- 1 tablespoon sliced hazelnuts
- Juice and zest of ½ lemon
- 2 tablespoons chunky herb vinaigrette
- 150g fish fillet
- ½ lemon, cut into wedges
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