Serves 4
1 large head broccoli
2 cups (500 ml) chopped snap peas
3 garlic cloves, minced, divided
4 tbsp (60 ml) olive oil, divided
1 lemon, zest and juice, divided
salt and pepper, to taste
4 x 4 oz (125 g) skinless halibut fillets
½ English cucumber, peeled, seeded and chopped
1 cup (250 ml) sliced cherry tomatoes
1 cup (250 ml) chopped parsley leaves
½ cup (125 ml) chopped mint leaves
½ cup (125 ml) tahini
¼ cup (60 ml) water, or more as needed


  1. Preheat oven to 400 F (200 C).
  2. Break up broccoli into florets. Pulse in a food processor until the size of rice, or finely dice by hand.
  3. In a large bowl, combine broccoli “rice”, snap peas, 2 minced garlic cloves, 2 tbsp (30 ml) olive oil and lemon zest. Season with salt and pepper to taste.
  4. Distribute evenly onto a large baking sheet and bake for 15 minutes, stirring occasionally, until tender. Remove and allow to cool but keep oven on for next step.
  5. Place halibut fillets on a parchment-lined baking sheet. Season with salt and pepper and drizzle with 2 tbsp (30 ml) olive oil. Bake for 10 minutes or until opaque in centre and flaky.
  6. In a bowl, combine cucumber, tomatoes, parsley and mint. Add cooled broccoli mixture and juice of half a lemon. Season with salt and pepper to taste.
  7. In a small bowl, whisk together remaining minced garlic clove, tahini, water, juice of remaining half of lemon, salt and pepper. Add more water if needed to thin the dressing.
  8. Plate broccoli tabbouleh and place halibut on top. Drizzle tahini dressing over top and serve.
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