Tabbouleh with grilled fish

Instructions

1. In a large bowl, soak burghal in boiling water for 15 minutes, then wash until the water runs clear.
2. Heat 2 tbsp olive oil in a large frying pan over medium heat. Season the fish with salt, then place in the pan, skin-side down for 3 minutes, then turn and cook for a further 2-3 minutes, or until cooked through. Set aside.
3. Heat ¼ cup olive oil in a small saucepan and add the dried coriander, garlic and chilli and cook, stirring, for 1 minute, or until fragrant. Stir through the walnuts, lemon juice and water. Reduce the heat and simmer until thickened, then pour over the snapper fillets.
4. To make the tabbouleh, in a large bowl, combine the prepared herbs, tomatoes, onion and spring onion and mix well until combined. Add the drained burghal, lemon juice, ½ cup olive oil, salt and mixed spice to taste and toss well to combine.
5. Serve the fish with the tabbouleh.