Grilled Apricots
8 New Zealand apricots, pitted and cut into quarters
1 tbsp olive oil
1 tbsp brown sugar
½ tsp ground cumin
Sea salt, to taste
Freshly-ground pepper, to taste
Spiced Bulgur Wheat Pilaf
1¼ cups whole grain bulgur wheat
2 tbsp olive oil
1 tbsp butter
2 shallots, finely chopped
½ tsp ground allspice
½ tsp ground cinnamon
2 cups chicken stock
1 cup flat leaf parsley, roughly chopped
½ cup sliced almonds, toasted
Cumin & Honey Yogurt
1 cup plain, full-fat Greek yogurt
1½ tsp cumin seeds, toasted and ground
1 tbsp honey
Fish
1½ lbs white fish fillets (your choice of tilapia, cod, bass, etc.)
1 tbsp olive oil
Sea salt, to taste
Freshly-ground pepper, to taste
Servings: 4
1 Soak bulgur in cold water for 10 minutes. Meanwhile, melt butter and olive oil in a medium pot. Add the chopped shallots and cook over a low heat for 5 minutes to soften. Add the spices and stir to combine.
2 Drain the bulgur and add to the pot, stirring to coat all the grains with oil. Add the chicken stock and bring to a boil. Turn the heat down as low as possible, and cover the pot with aluminum foil and then the pot lid for a tight seal. Cook for 15 minutes on low.
3 When done, turn the heat off and fluff the pilaf with a fork. Add the parsley and sliced almonds, and toss to combine.
4 To make the cumin and honey yogurt, mix together the Greek yogurt with ground cumin seeds and honey. Set aside until ready to serve.
5 Meanwhile, sprinkle the apricots with ground cumin and brown sugar and drizzle with olive oil. Season with salt and pepper. Grill for a few minutes on each side until partially caramelized and softened.
6 To cook the fish, heat a pan over high heat with a tablespoon of olive oil. Season the fish with salt and pepper. Pan fry for a few minutes on each side until cooked through.
7 Serve the bulgur pilaf with grilled apricots, pan-fried fish, and cumin yogurt.
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