Lunch

Charred Branzino & Green Olive Tabbouleh with Burnt Lemon Tahini

Name: Charred Branzino & Green Olive Tabbouleh with Burnt Lemon Tahini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 whole branzino (350g each), scaled and gutted; ¾ cup bulgur wheat; 1 cup boiling vegetable stock; 150g heirloom tomatoes, diced; ½ cup fresh parsley, finely chopped; ¼ cup fresh mint, finely torn; ¼ cup green Castelvetrano olives, halved; ¼ cup tahini; 2 lemons, halved; 3 cloves garlic, minced; 4 tablespoons extra-virgin olive oil; sea salt and cracked pepper; 1 teaspoon sumac

A whole branzino, scaled and gutted, seared skin-side down until crackling and golden, then flipped for a gentle finish. Plated over verdant tabbouleh studded with green Castelvetrano olives and crowned with a silky burnt-lemon tahini that whispers of toasted sesame and charred citrus.

1035cal 77gprotein 65gcarbs 56gfat 15min prep 20min cook 2serves

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