600 grams firm white fish fillets
sea salt and freshly ground pepper
2 lemons, quartered
½ cup fine burghul or cracked wheat
¾ cup boiling water
500 grams podded broad beans, cooked and peeled
1 x 400 tin cooked chickpeas, drained and rinsed
2 spring onions, thinly sliced
1 avocado, peeled and diced
½ cup chopped coriander
½ cup pistachios, roughly chopped
1/3 cup olive oil
finely grated zest and juice 1 lemon
1 clove garlic, crushed
Tabbouleh: Combine the burghul and boiling water in a large bowl and leave for 20 minutes. Fluff up the grains with a fork and fold through the broad beans, chickpeas, spring onions, avocado, coriander and pistachios.
Whisk the olive oil, lemon zest and juice and the garlic in a bowl and season. Pour ¾ of the dressing over the salad and gently combine. Reserve the remaining dressing.
Fish: Brush the fish with oil and season with salt and pepper. Place a bay leaf either side of the fish and secure with a toothpick.
To cook: Preheat a grill plate. Grill the fish and the lemons until the fish is just cooked through and the lemons are soft.
To serve: Place the fish on plates and spoon over the remaining dressing. Serve with the tabbouleh and grilled lemons.