Lunch

Grilled Branzino Salad with Charred Eggplant, Pomegranate & Walnut Oil

Name: Grilled Branzino Salad with Charred Eggplant, Pomegranate & Walnut Oil
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Ingredients: 2 whole branzino (300g each), gutted & scaled; 1 medium eggplant, sliced lengthwise ½-inch thick; 3 tbsp olive oil, divided; 2 tbsp pomegranate molasses; ¼ cup pomegranate arils; ¼ cup toasted walnuts, roughly chopped; 2 cloves garlic, minced; 1 tsp ground cumin; ½ cup fresh parsley; 2 tbsp walnut oil; 1 lemon, halved; sea salt & cracked pepper; 1 tsp sumac (optional garnish)

Whole branzino, scored and charred until skin crisps, rests on a bed of warm roasted eggplant, pomegranate molasses, and toasted walnuts. Tart pomegranate arils burst against charred lemon, herbaceous parsley oil.

836cal 59gprotein 36gcarbs 52gfat 12min prep 20min cook 2serves

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