Recipe of the Month: The Herb Garden

Try this garlic, chilli and parsley swordfish on herby quinoa with red onion, pomegranate, cauliflower shavings, fennel, a dollop of raita, all topped off with a poof of watercress, a squirt of citrus and some chia seeds – by Lucy Clinch, head chef at The Herb Garden

(serves 4)

Swordfish:

4 swordfish steaks (approximately 160g each)

6 cloves garlic (finely chopped)

Chilli oil (a few good glugs)

20g finely chopped parsley

Salt and pepper

Juice of half a lemon

Cucumber and radish raita:

1 cucumber (cored, grated and drained)

140g radishes (grated)

30g mint leaves (finely chopped)

1 kg Greek yoghurt

1 tsp ground cumin

2 tsp salt

1 tsp pepper

¾ tsp ground coriander

1 tsp garlic oil

Quinoa:

200g quinoa (boiled for 10 mins in salt water, then drained)

100g lentils (boiled for 20 mins with veg stock, a few sprigs of thyme and a couple of cloves of garlic, then drained)

4 cloves garlic (finely chopped)

5g sage, 5g fresh oregano, 5g mint leaves (all finely chopped)

50g red onion (finely chopped)

2 limes (zest and juice)

½ lemon (juice)

Salt and pepper

Salad:

The quinoa/lentil mix you’ve just made

1 bulb fennel (sliced finely using a mandolin)

1/2 small cauliflower (florets sliced finely using a mandolin)

1 small red onion (finely sliced)

Kernels from half a pomegranate

A sprinkling of chia seeds

4 lemon slices

4 lime slices

Handful of watercress

Method

* For the swordfish, mix the garlic, parsley, salt and pepper with the chilli oil. Rub this into the swordfish steaks and place them in a zip lock bag in the fridge and marinate for at least an hour.

* Meanwhile, mix all of the ingredients for the raita together and refrigerate until required.

* Mix the cooked quinoa and lentils together. Heat olive oil in a frying pan over a medium heat, then add the garlic, sage, oregano and mint. Cook gently until the garlic starts to soften, remove from the heat and mix in with the quinoa and lentils, the red onion and lime zest, then add the lemon and lime juice and season to taste.

* Mix the cooked quinoa and lentils together. Heat some olive oil in a frying pan over a medium heat, then add the garlic, sage, oregano and mint. Cook gently until the garlic starts to soften, remove from the heat and mix in with the quinoa and lentils, the red onion and lime zest, then add the lemon and lime juice and season to taste.

* When ready to serve your dish, heat a non-stick, oiled pan, place your steaks in the pan, squeeze over the lemon and lime juice, then cook for a couple of minutes on each side.

* Mix the quinoa and salad ingredients, then divide equally between four bowls, reserving the watercress. Sprinkle with chia seeds then place the swordfish steaks on top of the salads with a good dollop of raita on each. Finish with the watercress on the top of each swordfish steak and a round of lemon and lime on the side of the dish.

The Herb Garden, Arch 8, Westgate Road, Newcastle upon Tyne, NE1 1SA
0191 222 0491?
www.theherbgardenuk.com
@TheHerbGardenUK

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