Cod with spicy celariac & carrot salad

Ingredients
cod fillet
Juice of 1 lime, 1/2 lemon
2inch piece of celeriac
1 carrot
1/2 tsp poppy seeds
1 chilli
Nam pla fish sauce
Rice wine vinegar
tamari

Wrap the cod fillet in tin foil after squeezing with the lemon juice and seasoning with salt and pepper. As it is roasting in the oven start cooking the quinoa and add the broad beans in the last five minutes of cooking.
Meanwhile grate the carrot and celeriac. In a separate bowl make the dressing by finely chopping the chilli and garlic, then adding the fish sauce, rice wine vinegar and tamari. Finally add the lime juice. Taste and adjust accordingly.
Add the poppy seeds, dressing and mint and combine. Serve with the quinoa and fish when ready.

Add the poppy seeds to the salad and pour over the dressing.