Pesto-Crumbed Fish and Veggie Bulgur Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil
2. Cook bulgur in pot of boiling water for 12–14 minutes until grains are tender. Finely chop cauliflower florets until you have 3 cups worth. Finely chop broccoli florets.
3. When bulgur has 3 minutes cook time remaining, add cauliflower to pot and cook for 1 minute. Add broccoli to pot and cook for final 2 minutes. Drain well through a sieve and cover to keep warm.
4. While bulgur wheat is cooking, pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Using a teaspoon, evenly spread pesto over fish. Using clean hands, mix panko breadcrumbs and oil in a bowl until combined and sprinkle evenly over fish.
5. Bake fish for 4–7 minutes, until just cooked through. Roughly chop baby spinach and parsley leaves and stalks. Set aside.
6. In a large bowl, whisk all salad dressing ingredients until smooth. Add cooked bulgur, cauliflower, broccoli, spinach and parsley and toss to combine. Season to taste with salt and pepper.
7. Spoon veggie bulgur salad onto plates and top with pesto-crumbed fish.