Quinola X Mindful Chef Spiced Cod with Quinoa Salad and Lemon Yoghurt

Two plates of marinated cod on a bed of quinoa, with dollops of spiced yogurt

Quinola Golden Vegetable Quinoa 250g
1 tbsp Belazu apricot harissa paste
1 tbsp baharat spice
2 cod fillets (skin off)
2 garlic cloves
1 lemon
1 red pepper
10g raisins
80g almond yoghurt
100g kale

Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Place the raisins in a bowl and cover with boiling water. Soak for 10 mins, then drain.

Finely chop or crush the garlic. Add half the garlic to a bowl with the harissa and 1 tsp oil; mix. Place the cod on a lined baking tray and brush over the harissa mixture. Bake for 10-12 mins, or until the cod is cooked through.

Deseed the pepper and thinly slice. Heat a medium frying pan on a medium-high heat with 1 tsp oil. Add the pepper, remaining garlic and baharat. Cook for 5 mins, until the pepper has softened, then add the kale and cook for a further 2 mins, until it has wilted.

Meanwhile, heat another medium frying pan with 1 tsp oil on a medium-high heat. Add the quinoa, break it up slightly, then add a splash of water. Cover the pan with a lid, reduce the heat and allow to steam for 3-5 mins, until piping hot.

Quarter the lemon. Add the yoghurt to a bowl and squeeze in the juice from 1 lemon quarter (to taste). Season with black pepper and stir together. Stir the raisins and veggies through the quinoa and season with black pepper.

Serve the cod on a bed of veggie quinoa with the lemon yoghurt.