Swordfish with Carrot Salad and Avocado Puree - WellBeing Magazine

Ingredients

• <b>Chermoula marinade</b>
• ½ cup flat-leaf parsley, lightly packed
• ½ cup coriander, lightly packed
• 2 cloves garlic
• ½ preserved lemon, rind only
• Juice ½ lemon
• ¼ cup olive oil
• 1 tsp cumin seeds
• 2 tsp smoked paprika
• ½ tsp chilli flakes
• Pinch salt
• 4 swordfish steaks
• <b>Avocado puree</b>
• 2 large avocados, flesh scooped out
• 4 tbsp crumbled feta cheese
• 1 lime, juiced
• 2 tbsp olive oil