- 4 x 300g bream, filleted and de-boned
- 2 tsp bush za-atar (Davidson plum)
- 2 Tbsp macadamia oil
- sea salt flakes and freshly-ground black pepper
- 1 tsp coriander seeds, toasted
- ½ tsp cumin seeds, toasted
- ½ tsp fennel seeds, toasted
- 150g tahini
- 2 cloves garlic, minced
- finely grated zest and juice of 1 lemon
- ¼ cup extra virgin olive oil
- ¼ cup pearl barley
- 1 bunch parsley, very finely chopped
- 1 Lebanese cucumber, seeded and diced
- 1 Tbsp pomegranate seeds
- 1 long red chilli, seeded and very finely diced
- ½ cup walnuts, toasted and chopped
- 1 tsp pomegranate-sumac vinegar
Preparation time: 10 minutes
Cooking time: 30 minutes
1 Sprinkle the bream fillets with za-atar and drizzle with macadamia oil. Season with salt and pepper. Arrange on a trivet, then set in a camp over with a handful of aromatic gum leaves in the bottom. Fit the lid, then cook for 15 minutes, until the fish is just firm.
2 Grind the spices in a mortar, then mix with the tahini, garlic, zest and juice. Stir in the olive oil, then add enough water to make a smooth paste. Season with salt and pepper.
3 Cook the pearl barley in a large saucepan of rapidly boiling salted water for 20 minutes, until tender, then drain. Mix with the parsley, cucumber, pomegranate seeds, chilli and walnuts. Season with salt and vinegar.