Cornish ling, grapefruit and prawn dressing, spiced quinoa and lemon yoghurt Archive

Ingredients

• 50g/1¾oz quinoa
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp dill seeds
• ½ tsp fennel seed
• ¼ tsp cumin seed
• ¼ tsp ground cinnamon
• 1 tsp flat leaf parsley, finely chopped
• 1 tsp dill, finely chopped
• 1 tsp chives, finely chopped
• salt and freshly ground black pepper
• 150g/5½oz winter salad leaves
• 1 tbsp balsamic vinegar
• 4 x 125g/4½oz Cornish ling pieces, skinned
• salt, to taste
• 2 tbsp olive oil
• lemon juice, to taste
• 115g/4oz Greek-style yoghurt
• 50ml/2fl oz grapefruit juice
• 50ml/2fl oz olive oil
• pinch salt
• 50g/2oz peeled cooked prawns
• 1 tbsp flatleaf parsley
• 10g/½oz capers