Lunch

Seared Branzino & Charred Beet Salad with Walnut-Tahini Dressing

Name: Seared Branzino & Charred Beet Salad with Walnut-Tahini Dressing
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 branzino fillets (180g each), skin-on; 300g mixed beets (golden and ruby), peeled and cut into 2cm cubes; 100g cooked chickpeas, drained; 80g wild arugula or mixed greens; 50g toasted walnuts, roughly chopped; 4 tbsp tahini; 2 tbsp pomegranate molasses; 1 lemon, juiced; 2 garlic cloves, minced; 3 tbsp olive oil, divided; 2 tbsp fresh mint, torn; 1 tsp smoked paprika; Sea salt and cracked pepper to taste

A whole skin-on branzino fillet achieves an impossibly crispy, crackling mahogany exterior while the flesh stays silken and flakes at the gentlest touch. Beneath sits a warm salad of charred golden and ruby beets, tender wild greens, crispy chickpea croutons and creamy tahini-walnut sauce spiked with pomegranate molasses and fresh mint.

906cal 49gprotein 51gcarbs 59gfat 20min prep 35min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

High-Protein Recipes Gluten-Free Recipes Paleo Recipes Mediterranean Recipes Healthy Lunch Recipes High-Protein Lunch Recipes Gluten-Free Lunch Recipes Paleo Lunch Recipes Mediterranean Lunch Recipes Chickpea Recipes