Pan-Fried Fish with Quinoa Salad and Harissa Mayo

Steps

1. Bring a medium pot of salted water to the boil. Cook quinoa in pot of boiling water for about 15 minutes, until tender with a slight bite. Drain, rinse under cold water then leave to drain well. While quinoa is cooking, prepare the rest of the meal. Mix all harissa mayo ingredients together in a small bowl (if using) and set aside.
2. Drain and rinse chickpeas; grate carrot; cut tomatoes in half; roughly chop spinach and mint; dice cucumber 1cm; thinly slice shallot (if using). Place all in a large bowl.
3. Pat fish dry, remove any remaining scales or bones, cut any larger fillets in half and season. Heat a drizzle of oil in a large (preferably non-stick) fry-pan on mediumhigh heat.
4. Cook fish (in batches if needed) for 1-2 minutes each side (depending on thickness), until cooked through. Add half the butter to pan at end of cooking each batch and spoon over fish for about 15 seconds.
5. In a small bowl, combine all vinaigrette ingredients and whisk together. Add to bowl with salad veggies, along with cooked quinoa. Season and toss to combine.
6. To serve, divide quinoa salad between plates and top with pan-fried fish. Dollop over harissa mayo (or a little plain mayo for kids), squeeze over a lemon wedge and any remaining harissa paste (if using).