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Chilli fish with tahini and mint rice
Fruit and vegetables
40g/1½oz fresh
mint
sprigs
1–2 red
chillies
, cut into 2-cm/¾-in slices and seeds removed
3
garlic
cloves, thinly sliced
1 dried ancho
chilli
, trimmed, seeds removed and torn into 5-cm/2-in pieces
1kg/2lb 4oz plum
tomatoes
, chopped into 1-cm/½-in dice
5
fresh coriander
leaves, roughly chopped, to garnish
1 tbsp
lemon juice
85g/3oz
pomegranate
seeds
1 small
garlic
clove, crushed
10g shredded fresh
mint
leaves
Tins, packets and jars
400g/14oz
basmati rice
50g/1¾oz
tahini
40g/1½oz pitted green
olives
, thinly sliced
Cooking ingredients
salt and freshly ground
black pepper
4 tbsp
olive oil
1 tsp
caraway seeds
, plus ¼ tsp to serve
2 tbsp
tomato purée
½ tsp
caster sugar
salt
salt
50g/1¾oz
walnut
halves, lightly toasted and roughly broken
3 tbsp
olive oil
1 tbsp
pomegranate molasses
Dairy, eggs and chilled
50g/1¾oz unsalted
butter
, melted
150g/5½oz
feta
, crumbled into small pieces
Meat, fish and poultry
4 skinless, boneless halibut fillets (or other firm
white fish
), around 800g/1lb 12oz
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