Griddled turbot on minted cauliflower couscous with walnut, passion fruit and celery salsa Archive

Ingredients

• 125g/4½oz couscous
• 160ml/5½fl oz tepid water
• ¾ tsp salt
• 225g/8oz cauliflower florets
• large handful fresh mint leaves
• 2 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 1 small red onion, thinly sliced and rinsed in cold water
• 1 celery stick, chopped
• 1 clementine or satsuma, juice only
• 2 passion fruit, seeds and juice
• handful fresh flatleaf parsley, stalks left on, chopped
• large handful walnuts, shelled, lightly toasted, chopped
• 1 tsp soy sauce
• 2 handfuls watercress or wild rocket, to serve
• 4 x 150g/5½oz skinless, boneless turbot fillets
• 1 tbsp olive oil