Ingredients
Main
- 5 Tbsp Cobram Estate Classic Extra Virgin Olive Oil, plus extra 2 Tbsp
- 2 Tbsp lemon juice
- 1 Tbsp coriander seeds
- 1 Tbsp cumin seeds
- Sea-salt flakes and freshly ground black pepper, to season
- 4 x 200g boneless barramundi fillets, skin on
- 1 small cauliflower, stalk removed, florets finely chopped
- 2 tsp ground cumin
- 1 bunch mint leaves, finely chopped, plus extra leaves to serve
- 1 bunch flat leaf parsley leaves, finely chopped, plus extra leaves to serve
- finely grated zest and juice of 1 lemon
- 250g cherry tomatoes, sliced
- 100g smoked almonds, roughly chopped
- Seeds of 1 pomegranate
- Lemon wedges, to serve
Dressing
- 3 Tbsp Cobram Estate Classic Extra Virgin Olive Oil
- Juice of ½ lemon
- 100g natural yoghurt
- Sea-salt flakes and freshly ground black pepper, to season