Servings 4

4 halibut portions 6-7oz skinless

Pea shoots for garnish


Lentil dhal

250g puy lentils soaked over night

1 onion finely diced

2 garlic cloves crushed

Thumb size piece of fresh ginger chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon of salt

700ml of chicken stock

20g coriander

2 tomatoes diced


Mango salsa

1 ready to eat mango peeled

1 shallot

2g coriander chopped finely

Lime zest

1 tablespoon olive oil


Mint yoghurt

50g greek yoghurt

10ml honey

10g mint yoghurt

For the lentil dhal –

  • Fry the onions in a medium sized pan with a little vegetable oil until brown in colour
  • Add the all of the spices and cook for a further 5 minutes
  • Add the chicken stock bringing to the boil, then add the lentils.
  • Slowly cook until it is of a thick consistency and the lentils are soft.
  • Adjust the seasoning to your liking and add the diced tomatoes and coriander.

For the mango salsa –

  • Dice the mango to ½ cm cubes.
  • Finely dice the shallot and mix in the olive oil, lime zest and coriander.
  • Season to taste and serve at room temperate

For the mint yoghurt –

  • Mix the Greek yoghurt with the mint sauce and honey.

For the halibut –

  • Pan fry in a non-stick pan for 2-3 minutes on both sides, rest and serve with the accompaniments.

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