Tomato Pesto Fish with Freekeh and Tomato Salad

Steps

1. Bring a small pot of salted water to the boil.
2. Cook freekeh in pot of water for about 13 minutes. Dice broccoli florets and stalks 1-2cm.
3. When freekeh has been cooking for 13 minutes, add broccoli to pot and cook a further 1-2 minutes, until broccoli is bright green and freekeh is tender with a bite. Drain, rinse under cold water and leave to drain well.
4. Add raspberry balsamic vinaigrette and lemon zest and juice to a medium bowl and mix to combine. Cut tomatoes in half and grate courgette. Add both to bowl with dressing.
5. Once freekeh and broccoli have finished cooking, add to bowl with tomato and courgette. Just before serving, toss to combine and season to taste.
6. Heat a medium (preferably non-stick) fry-pan on medium-high heat. Add pine nuts and cook for 1-2 minutes, tossing often, until lightly toasted. Set aside and reserve pan.
7. Return pan to medium-high heat with oil. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season with salt.
8. Cook fish for 1-2 minutes each side (depending on thickness), or until just cooked through.
9. To serve, place freekeh and tomato salad onto a plate. Top with fish, sprinkle over pine nuts and dollop over tomato pesto. Sprinkle over basil leaves and serve lemon wedges on the side to squeeze over.