Charmoula Blue Eye with Carrot Salsa

Chunks of blue-eye, coated in lemon, paprika, garlic, spanish onion,
corriander, cumin, cayenne, s&p and evo oil. Skewered and bbq'd.

Served with cous-cous salad - with red pepper, saltanas, corriander
and spanish onion and dressed with evo and lemon juice.

Crowned with a salsa of grated carrot dressed with orange juice and
pomegranate molasses.