Middle-Eastern Salmon & Cauliflower Salad

 

Ingredients:

¾ C fine burghul wheat (or you could use couscous)

½ cauliflower, cut into small florets

1 red onion, cut into wedges

2 T extra virgin olive oil, plus extra, to serve

1 t sumac, plus extra, to serve

1 t ground cumin

1 t ground coriander

1 lemon, rind finely grated, halved

2 garlic cloves, crushed

500g pinboned salmon fillet

½ C Greek yoghurt

1 T tahini

1 T water

1 C fresh mint leaves

1 C fresh coriander leaves

 

Method:

1. Preheat the oven to 210°C/190°C fan forced. Line a with baking paper.
2. Place the burghul in a bowl and cover with cold water. Set aside for 30 minutes to soak. Drain. Place in a clean tea towel. Squeeze out excess moisture. Transfer to a bowl. (If using couscous, prepare according to packet directions).
3. Meanwhile, place the cauliflower and onion on 1 prepared tray. Drizzle with 1 ½ T oil. Season. Combine the sumac, cumin and coriander in a bowl. Sprinkle the vegetables with 1 teaspoon of the spice mixture. Roast for 12-13 minutes.
4. Add the rind, 1 garlic clove and the remaining oil to the remaining spice mixture. Remove cauliflower from the oven and place the salmon in the middle. Season and spread with the spice mixture. Roast salmon and cauliflower for 12-13 minutes or until salmon is cooked to your liking and cauliflower is golden. Allow to rest while preparing the rest of the salad.
5. Juice half the lemon. Combine the yoghurt, tahini, water, 1 ½ T lemon juice and remaining garlic in a bowl. Season. Chop three-quarters of the herbs. Add cauliflower/onion and chopped herbs to the burghul. Toss to combine.
6. Divide salad among plates. Top with coarsely flaked salmon. Drizzle with the dressing and extra oil. Sprinkle with remaining herbs and extra sumac. Serve with remaining lemon.

 

Recipe adapted from taste.com.au

Serves 4.

 

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