Tomato Pesto Fish with Freekeh and Tomato Salad

Steps

1. Bring a large pot of salted water to the boil.
2. Cook freekeh in pot of boiling water for about 13 minutes. Dice broccoli and stalk 1-2cm.
3. After 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, lemon zest and juice and honey to a large bowl and whisk to combine. Cut tomatoes in half and grate courgette. Add all to bowl with dressing along with spinach.
5. Once freekeh and broccoli are cooked, add to bowl with tomatoes and courgette. Just before serving, toss well to combine and season to taste.
6. Heat oil in a large (preferably non-stick) fry-pan on medium-high heat. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Cook fish for 1-2 minutes each side (depending on thickness), or until just cooked through. Set aside on a plate to rest.
7. Wipe pan clean and return to heat. Add pine nuts and cook for 1-2 minutes, tossing often, until lightly toasted.
8. To serve, share freekeh and tomato salad between plates. Top with fish, sprinkle over pine nuts and dollop over tomato pesto. Garnish with basil and serve with a lemon wedge to squeeze over.